British Baked Beans on Toast
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Baked Beans on Toast is a traditional British favorite that’s incredibly easy to make and satisfying to eat. Keep a few cans of baked beans on hand to enjoy beans and toast whenever you get cravings!
Fun fact: this recipe originated with a Heinz executive in 1927 trying to boost sales of their canned baked beans. It was a hit and soon became a favorite in British households.
Whether you’re having it for breakfast or as a midnight snack, baked beans on toast is totally satisfying comfort food.
What Kind of Beans Are Used for Beans on Toast?
Traditionally, British baked beans are made using small white beans known as navy beans or haricot beans. These beans can be purchased dry and cooked from scratch for the best flavor.
However, you may prefer to simply use a can of baked beans. Like most brands, Heinz uses traditional navy beans for their canned baked beans.
Is Beans on Toast Good for Breakfast or Dinner?
The best thing about this recipe is its versatility. Beans on toast can be enjoyed as a quick snack or afternoon pick-me-up. Alternatively, for a wholesome start to the day, enjoy beans on toast with a fried egg. Need a quick midweek dinner after a long day at work? Beans on toast.
Ingredients You’ll Need
Here’s what you’ll need to make beans on toast:
- Canned Navy Beans
- Sandwich Bread
- Vegetable Broth
- Vegetable Oil
- Fresh Garlic
- Yellow Onion
- Tomato Paste
- Apple Cider Vinegar
- Brown Sugar
- Molasses
- Worcestershire Sauce
- Salt and Pepper
How to Make Baked Beans on Toast
- Add the oil, garlic and onion to a large pot over medium heat. Cook until translucent.
- Add the tomato paste, cider vinegar, brown sugar, molasses and Worcestershire sauce. Stir until combined.
- Rinse the canned beans under cold running water and then add to the pot. Cook for 10 to 15 minutes, stirring occasionally. The sauce should reduce somewhat and start coating the beans.
- Taste the beans and add salt and pepper to taste. Remove from the heat.
- Toast the slices of bread. Spoon the bean mixture generously onto the toast. Serve and enjoy.
Tips for the Best Beans and Toast
- Use canned Heinz baked beans to save time: Heinz canned baked beans is the most popular option for beans on toast. Canned baked beans are already cooked and smothered in a tomato sauce. You’ll be reheating the beans in a rich, caramelized sauce to make them even more delicious.
- Make the beans ahead of time: For easy meal prep, make your beans ahead of time and store in an airtight container in the fridge. Beans can be reheated in the microwave to be enjoyed at any time. Be sure to consume the beans within three days.
Frequently Asked Questions
What’s the Origin of Beans on Toast?
Britons have been eating beans on toast for decades and there are several theories on who invented the iconic recipe. Heinz (the manufacturer of the world’s best-selling baked beans) claims that a marketing executive came up with the recipe in 1927. The recipe became more popular during World War II, as people looked for meals that were affordable and filling.
Are Beans on Toast Healthy?
Beans on toast are high in fiber and can help to keep you feeling full for longer if you’re on a restricted diet. Canned baked beans can be high in sodium and sugar, but this dish is still low in fat and high in protein. Perfect as a post-workout meal!
To make it healthier, skip the canned beans and make it from scratch with fresh ingredients including whole wheat bread.
Variations
- Beans on Toast with Cheese: Warm, melted cheese takes beans on toast to the next level! Simply add shredded cheese on top of your beans and let it melt before serving.
- Beans on Toast with Egg: Breakfast is even better with beans and toast. Crack your eggs into the beans while they’re still on the skillet for a dish similar to shakshuka.
- Beans on Toast with a Twist: Adding a few extra ingredients can really enhance this dish. Try sautéeing minced garlic and onion in a small amount of oil over medium heat. Add slices of sausage, mushrooms and canned beans into the skillet, along with chopped tomatoes. Serve on toast as usual.
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British Beans and Toast Recipe
Ingredients
Beans
- 16 oz canned navy beans, see note
- 1 cup vegetable broth, (or 4 cups if using dried beans)
- 1 tablespoon canola oil, or olive oil
- 3 cloves fresh garlic, peeled and chopped
- 1 medium yellow onion, chopped fine
- ¼ cup tomato paste
- 1 tablespoon apple cider vinegar
- 1 tablespoons brown sugar, or maple syrup
- 1 tablespoons molasses
- 1 tablespoon Worcestershire sauce
- salt and pepper, to taste
Toast
- 2 slices sandwich bread, or similar bread
Serving Ideas – Optional
- 2 large eggs, cracked and cooked in the beans
- 1 cup cherry tomatoes, chopped
- ½ cup shredded cheddar cheese
Instructions
- Place a large pot over medium heat. Add the oil, garlic and onion. Cook until translucent, about 5 minutes. Stirring occasionally
- Add the tomato paste, cider vinegar, brown sugar, molasses and Worcestershire sauce. Stir until combined.
- Rinse the canned beans under cold running water and then add to the pot. Cook for 10 to 15 minutes, stirring occasionally. The sauce should reduce somewhat and starts coating the beans.
- Taste the beans and add salt and freshly ground black pepper to your liking. You can also add more of the sweeteners if needed, or more vinegar to make it tangier. Remove from the heat.
- Toast the slices of bread. Spoon the bean mixture generously onto the toast. Top with optional cherry tomatoes and/or cheese.
Equipment
Notes
- Beans: You can use Great Northern beans or cannellini beans if you don’t have white beans available.
- Cooking Dried Beans: If using dried beans, first soak them in 1 gallon of cold water at room temperature overnight. Then bring to a boil and simmer on low heat until tender, up to 4 hours.
- Storage: You can prepare the beans up to 3 days ahead and store them in an airtight container in the fridge. Once combined with the toast, it will gradually become soggy and not store well.
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