No, your eyes aren’t deceiving you… this actually is a recipe for beans on toast.
I put quite a lot of thought into my first recipe of the year. In January it’s so easy to become overwhelmed with all the ‘health hype’ and ‘new year, new you’ rubbish. Often people are left broke and confused after overcomplicating healthy eating with 100 different expensive ‘superfoods’ or weird powders. Here on Georgie Eats we are having none of that. My beans on toast recipe is healthy, satisfying, and almost as easy as opening a can of Heinz.
Beans on toast is a British classic. Although, from my limited research, it seems other countries turn their noses up at it. As the majority of my audience are from the USA, I just want to state that it is NOT weird. In fact, it is completely delicious. Don’t knock it ’til you try it…
Although the traditional baked beans on toast isn’t the least healthy meal on the planet, it certainly could do with a makeover. These baked beans are super nutritionally dense, packed with protein and are 2 of your 5 a day. I have jazzed them up with a touch of smoked paprika for a BBQ hint and served them over toasted sourdough bread for that classy finish.
Of course these beans don’t just have to be served on toast. My baked beans recipe is perfect served over a jacket potato, a welcome accompaniment to a full english breakfast or for all the wrongens out there – can even be eaten cold.
If you are sick of your drab January salad, please give my beans on toast recipe a go – I promise you won’t regret it. If you do make this, please let me know by sending me a picture on instagram @georgieeatsuk or leaving me a comment down below. Keep Smiling!
BAKED BEANS ON TOAST
A rich BBQ tomato sauce encasing oodles of tender cannellini beans and sweet cherry tomatoes lovingly ladled over crusty sourdough toast. Healthy comfort food at its finest! Vegan, GF & healthy.
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic crushed
- 1 tbsp tomato puree
- 1 tbsp wholegrain mustard
- ½ tsp smoked paprika
- 2 tbsp maple syrup
- 1 tbsp soy sauce / tamari
- 200 g plum / cherry tomatoes halved
- 1 400g can cannellini beans drained & rinsed
- 100 g passata
- Sea salt + freshly ground black pepper
- 4 slices sourdough / german rye bread toasted
Heat the oil over a medium heat in a large saucepan and add the onion. Fry for 5-10 minutes or until translucent and soft. Then add the garlic, tomato puree, mustard, paprika, maple syrup, soy sauce/tamari and plum/cherry tomatoes. Give everything a good stir and continue to cook for 2 minutes or so until combined.
Add the beans and passata into the pan, stir and bring to the boil. Reduce the heat to low and simmer for 5-8 minutes until the sauce has thickened slightly. Taste and season with salt and pepper.
To serve, generously spoon the beans over the toasted bread and top with a sprinkling of black pepper and a few chopped herbs.
Any leftovers can be kept in an airtight container in the fridge for up to 4 days. Reheat thoroughly before serving.
The smoked paprika in this recipe gives the beans a lovely BBQ flavour. If you aren’t a BBQ fan you can use regular paprika instead.
These beans don’t just need to be served on toast! They are great on a jacket potato, as part of a full english breakfast or to serve with your weeknight supper.
A few ingredient notes:
- Try to find a wholegrain mustard made without added sugar, sulphites or other preservatives. I love this one.
- Try to use 100% maple syrup and not maple ‘flavoured’ syrup. You could also use agave nectar or raw honey if you prefer.
- Watch out for any added sugars, preservatives or E-numbers in your tamari or soy sauce. The ingredient list should be very short and simple.
If you love quick and easy recipes like this, you will love my Honey Roasted Fig Salad Recipe too!