British Beans and Toast Recipe
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 the craving arises.
Servings: 4
Equipment
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.
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.