Best Beans On Toast Recipes
THE PERFECT BEANS ON TOAST
A quick easy delicious recipe for people on the go!
Provided by danielg
Time 10m
Yield Serves 2
Number Of Ingredients 3
Steps:
- Place both slices of white bread in toaster.
- Warm beans on the hob for 3 - 4 mins stirring constantly.
- Grate cheese.
- Place toast on plate. Pour on beans.
- Sprinkle with cheese according to taste.
BRITISH BEANS ON TOAST
Great snack to munch on while watching your favorite British programs. Drink with Strongbow cider ;-) Tip: DO NOT USE AMERICAN Pork & Beans, Boston Baked Beans or "Bush's Beans" etc... ONLY Heinz or Batchelor's brand please, otherwise it might be gross. Don't worry; most American grocery stores sell HEINZ and BATCHELOR'S, in the International/European/English/Irish aisle. I've been all over the US and found them in Safeway, Kroger, Stop & Shop, etc. I've never not been able to find one of those two brands in the USA.
Provided by BBCFan
Categories Lunch/Snacks
Time 3m
Yield 2 Toasts
Number Of Ingredients 3
Steps:
- Toast bread.
- In a saucepan, heat up the beans.
- Spoon onto toast and top with Worcestershire sauce. (You could use Parmesan cheese too).
- ENJOY!
SIMPLE BEANS ON TOAST
These utterly simple beans come from Steve Sando, the owner of Rancho Gordo, which is known for its heirloom bean varieties. You can use any kind of dried bean (cannellini is pictured here); do not used canned beans. This recipe leans on great ingredients, which don't need much help, and lets them shine. That means you should use the best you've got, right down to the drizzle of olive oil that finishes the dish. If you do want to dress them up a bit, add a bay leaf at the beginning of cooking, and a sprig of thyme or rosemary during the last hour or so of cooking.
Provided by J. J. Goode
Categories appetizer, main course
Time 2h30m
Yield 4 to 8 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in a large pot over medium heat until it shimmers. Add the garlic, onion, carrot and celery and cook, stirring frequently, until the vegetables are soft and fragrant but not browned, about 8 minutes.
- Add the beans and enough water to cover by about 2 inches. Increase the heat to high and bring to a boil; cook for 15 minutes. Reduce the heat to a very gentle simmer (bubbles just barely breaking the surface), partly cover and cook until the pot stops smelling like the aromatics and starts smelling like the beans, 1 hour to 1 hour 15 minutes. Add more water if necessary to keep the beans fully submerged. Gently stir in kosher salt and continue cooking until the beans are creamy in texture but not bursting, 10 to 45 minutes more.
- Drain the beans, reserving the tasty cooking liquid for another purpose, such as a base for soup or a vehicle for egg poaching. You can store leftover beans in their cooking liquid in an airtight container in the fridge for up to 5 days.
- Toast the bread and then butter each piece. Spoon about 1/2 cup beans onto each piece of toast and coarsely crush with a fork. Divide the remaining whole beans among the toasts (about 1/4 cup per toast). Drizzle with olive oil and sprinkle with sea salt and pepper to taste.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 413 milligrams, Sugar 7 grams, TransFat 0 grams
BEANS ON TOAST
Posted for ZWT6 "Mention to the average American that you love Beans on Toast, and you are stared at in disbelief. I guess the thought of actually eating beans on a piece of toast is a little hard to swallow, both literally, and figuratively, and yet it is an extremely tasty and nutritious meal. So, just in case you are still wondering what we are talking about, here's the recipe, which would provide a meal for two. NOTE: While the toast is toasting, don't forget to make a large pot of tea. It is an absolute fact that you cannot eat Beans on Toast without lots of tea!"
Provided by SarahBeth
Categories Healthy
Time 20m
Yield 2 beans on toast, 2 serving(s)
Number Of Ingredients 4
Steps:
- Empty the baked beans into a small saucepan.
- Prepare a pan to either poach or fry the eggs (your choice, but poached is better).
- Start toasting the bread. How many slices is, of course, up to you and your appetite at the time, but at least 2 slices each are needed for the beans, plus any additional slices for the jam later.
- While the toast is toasting, don't forget to make a large pot of tea. It is an absolute fact that you cannot eat Beans on Toast without lots of tea.
- Once the toast is on, gently warm the beans, and start to cook the eggs.
- As the toast is done, place it on pre-warmed plates, and apply lots of butter to taste.
- Divide the beans between the two plates, spreading them over the 2 slices of toast.
- Place the cooked eggs on top of the beans, sprinkle a little pepper, (and if you prefer, maybe a dash of Lea & Perrins Worcestershire Sauce), and enjoy.
CHEESY BEANS ON TOAST
This is my favourite version of a British classic. You can't beat beans on toast for a quick, cheap meal! It is important to use Heinz baked beans or some other brand that uses tomato sauce as the base, not barbecue sauce as is the American standard. Most US grocery stores have Heinz or Batchelors in the International aisle.
Provided by Shuzbud
Categories Low Cholesterol
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Put the beans in a saucepan and warm over medium heat until beginning to bubble.
- Meanwhile toast the bread.
- Once toasted, butter the bread and place slices side by side on a plate.
- Pour the heated beans over the bread.
- Scatter the grated cheese over the top and serve!
- Some people add worcestershire sauce or hot sauce over the top at this stage. Personally I like it just as it is!
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