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Beans on toast with a twist recipe

Beans on toast with a twist recipe


  • Recipes
  • Ingredients
  • Meat and poultry
  • Sausage
  • Chorizo

The basis of this recipe comes from an article I read about Spanish cooking and have added my take on it. The bean mixture freezes very well and can be a useful standby meal for the family.


Dorset, England, UK

6 people made this

IngredientsServes: 4

  • 3 different coloured peppers, seeded and halved
  • olive oil, as needed for cooking
  • 2 onions, sliced
  • 1 teaspoon paprika
  • 150g chorizo slices, cut into quarters
  • 2 (400g) tins mixed beans in water, drained
  • 2 tablespoons tomato purée
  • 2 (400g) tins chopped tomatoes
  • 2 tablespoons cider vinegar
  • salt and pepper, to taste
  • 4 large eggs

MethodPrep:20min ›Cook:45min ›Ready in:1hr5min

  1. Preheat the oven to 200 C / Gas 6.
  2. Place the peppers into a roasting tin, drizzle with olive oil.
  3. Roast the peppers in the preheated oven until they are tender and caramelised, about 12 to 15 minutes. Remove from the oven and chop.
  4. Preheat the oven to 220 C / Gas 7.
  5. Slice the onions and fry in a large oven proof pan over a medium heat with the paprika until soft and caramelised, about 8 minutes. Add the chopped peppers along with the chorizo, beans, tomato purée, chopped tomatoes and cider vinegar. Bring to the boil then lower the heat to bringing the mixture to a simmer. Cook uncovered for 20 minutes so that the flavours infuse, stirring occasionally. Add salt and pepper to taste as you go.
  6. Take the pan off the heat and make 4 small wells or holes in the bean mixture and break an egg into each well.
  7. Bake in the preheated oven for about 10 to 15 minutes so that the egg white is firm and the yolk is runny. Serve on toast or have the toast on the side.

Tip

If you want this as a vegetarian option do not add the meat to the dish. You might want to add two cloves of garlic and fry them with the onions.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Great recipe. Much better than "normal" beans on toast. Loads of flavour.-12 Aug 2017

A quick simple dish that is very tasty. A guaranteed winner.-17 Mar 2015


Mexican Beans on Toast

By Dannii · Published 6th April 2021 · Updated 6th April 2021 · 13 Comments · This post may contain affiliate links and generates income via ads · This site uses cookies · Post contains 1161 words. · About 6 minutes to read this article.

Baked beans on toast is such a classic easy breakfast or lunch option, but this is our Mexican twist on it. Everything is better with some chipotle paste in it, right? Mexican Beans on Toast will add some spice to your morning. This vibrant breakfast is easy to adapt, and vegan too.

I am a firm believer that if you have a tin of beans in your cupboard, then you have the base for a delicious and nutritious meal. A cupboard staple, we have mixed up a couple of different tins of beans with some Mexican spices and serves on a crunchy slice of sourdough and then topped with avocado for creaminess. Beans on toast just got levelled up!


Step 1
Prepare ingredients as mentioned in the list.
Step 2
Place the pre-soaked lobia/rajmah and 2 cups water in a pressure cooker, cook for 15 minutes after the first whistle. Remove from fire and allow to cool.Once the pressure is released, open the cooker and drain out the excess liquids. You can store this liquid and use it for vegetable stock or to knead atta for rotis.
Step 3
Heat oil in a pan, add in the onions and garlic and give it a light sauté until the onions are soft and translucent. Add the tomato puree, cumin powder and red chilli powder and cook on low flame till tomato puree is well cooked. Add the MAGGI Hot & Sweet Tomato Chilli Sauce, mix well.
Step 4
Add in the cooked drained lobia/rajmah into the tomato gravy. Mix well until the beans get well coated with the tomatoes. Cover the pan, turn the heat to low and simmer the beans for about 5 minutes or until the beans are well coated with the spices and tomatoes. Check the salt and seasoning and adjust to suit your taste.
Step 5
Toast the bread slices and divide the cooked beans into 8 portions and place on each toast.
Step 6
Serve garnished with coriander leaves.

Step 1 of 6

Prepare ingredients as mentioned in the list.

Step 2 of 6

Place the pre-soaked lobia/rajmah and 2 cups water in a pressure cooker, cook for 15 minutes after the first whistle. Remove from fire and allow to cool.Once the pressure is released, open the cooker and drain out the excess liquids. You can store this liquid and use it for vegetable stock or to knead atta for rotis.

Step 3 of 6

Heat oil in a pan, add in the onions and garlic and give it a light sauté until the onions are soft and translucent. Add the tomato puree, cumin powder and red chilli powder and cook on low flame till tomato puree is well cooked. Add the MAGGI Hot & Sweet Tomato Chilli Sauce, mix well.

Step 4 of 6

Add in the cooked drained lobia/rajmah into the tomato gravy. Mix well until the beans get well coated with the tomatoes. Cover the pan, turn the heat to low and simmer the beans for about 5 minutes or until the beans are well coated with the spices and tomatoes. Check the salt and seasoning and adjust to suit your taste.

Step 5 of 6

Toast the bread slices and divide the cooked beans into 8 portions and place on each toast.

Step 6 of 6

Serve garnished with coriander leaves.

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Preparation

    1. Heat oil in a large Dutch oven or high-sided skillet over medium-high. Add sausage and press down on it with a heatproof rubber spatula to flatten slightly. Cook, undisturbed, until browned underneath, about 4 minutes. Turn sausage over and cook, undisturbed, until browned on the other side, about 3 minutes. Break up sausage into bite-size pieces with spatula. Add sliced garlic, oregano, and red pepper flakes (if using) and cook, stirring, until garlic is beginning to get golden around the edges, about 1 minute. Carefully add tomatoes (beware of splatter!), then 2 1/2 tsp. salt and 1 cup water. Bring sauce to a simmer and cook, stirring occasionally, until slightly reduced, 10󈝸 minutes. Mix in spinach and cook until wilted, about 2 minutes. Add beans and cook until warmed through, about 3 minutes. Taste ragù and season with more salt if needed.
    2. Meanwhile, heat broiler. Melt butter in a small saucepan over medium heat. Mix in grated garlic and remaining 1/2 tsp. salt and cook until fragrant and sizzling but garlic is not yet browned, about 30 seconds remove from heat.
    3. Arrange bread, cut side down, on a foil-lined baking sheet and broil until golden brown, about 1 minute. Remove from broiler and turn bread over. Brush untoasted sides of bread with garlic butter and broil until evenly golden brown on top, about 1 minute (keep watch it will go fast).
    4. Divide toast among plates. Ladle a generous amount of ragù over and top with Parmesan and parsley.
    1. Ragù can be made 3 days ahead. Let cool cover and chill. Reheat over medium-low.

    White Beans on Toast

    For a simple, satisfying, sure-to-please dinner, start your beans in the slow cooker and bake a quick peasant bread or pick up a rustic loaf of bread at the bakery. When it is time to eat, slice the bread, drizzle with olive oil and broil, then top with beans and parmesan.

    Ingredients

    1 pound dried white beans, sorted and rinsed

    1/2 - 1 onion, diced or whole

    2 celery ribs, diced or whole (optional)

    1 carrot, diced or rough chop (optional)

    4 garlic cloves, minced (optional)

    Seasonings: bay leaf, Parmesan rind, 1/2 small lemon, dried oregano, and/or fresh herbs

    Salt and fresh ground pepper

    1” thick toasted or broiled bread slices for serving

    Garnish: Parmesan and chopped fresh parsley

    Instructions

    Optional: Heat a bit of olive oil in slow cooker (or on stove) and sauté diced onion, celery and carrot until beginning to soften. Add garlic and cook for 1 minute. Alternatively, add whole veggies along with the beans and water.

    Add beans and enough water to cover the beans. If your slow cooker has the ability, bring the mixture to a boil for about 10 minutes. Add water as needed to keep beans submerged. Add salt, olive oil, and other seasonings as desired.

    Cover and cook on LOW approximately 6-8 hours or HIGH for 4-5 hours.

    Adjust seasoning. Serve beans over a slice of toast. Top with Parmesan and parsley.


    7. Baked beans on toast

    In the U.K., one of the most popular bean breakfast recipes is baked beans on toast, and for good reason&mdashit’s easy and delicious. The key to making the beans tasty is ensuring they’re made with lots of flavor. In this recipe, that means going heavy-handed with garlic, yellow mustard, and a touch of maple syrup.

    Photo: One Green Planet


    Beans on toast: simple & sophisticated

    The name for this recipe in the Cool Beans cookbook is this: “Garlicky Great Northern Beans and Broccoli Rabe Over Toast.” (Fancy.) We shortened it to “beans on toast” to be a little more internet-friendly…and, because beans on toast is a thing! It’s a British dish that’s basically baked beans served over toast. This version, though: is like beans on toast with a glam makeover. Here are a few notes about serving it:

    • Cook the beans with broccoli rabe.Broccoli rabe is a green with a pretty bitter flavor: but it works well here with the savory beans. If you can’t find it in the store, try broccolini (our fave!), broccoli or Tuscan kale, which will have a sweeter flavor.
    • Use an artisan-style loaf for the toast. Not any old bread will do. Find an artisan-style bread loaf (or try our sourdough, Dutch oven bread, or artisan bread).
    • Spoon the broth and beans onto the toast. It will seem like there’s a lot of broth: but that’s what’s intended! Spoon on the beans first, then the broth. It softens the toast into a chewy, delightful texture.
    • Top with aged Parmesan cheese (or Pecorino Romano). Wow, is this good topped with some aged Parmesan or Pecorino Romano cheese and a drizzle of olive oil! (If you eat fully vegan, please weigh in if you know of a good vegan Parm.)

    Desserts

    Spread the sweetness of veganism by sharing these quintessentially English desserts with your family and friends.

    This recipe uses the power of aquafaba to whip up deliciously sweet meringue, which is then married with layers of coconut yoghurt and sweet strawberries to recreate this scrumptious summery dessert. As the weather gets warmer, you could even layer these up into glass jars and take them with you on a vegan-friendly picnic!

    These scones are sure to bring to mind warmer days and afternoon teas in the garden and are just as good as traditional scones. This vegan version replaces milk and butter with dairy-free alternatives to create the perfect English sweet treat. Make them plain, or add a handful of your favourite dried fruit for a burst of sweetness in every bite.

    Bakewell tarts are a one-of-a-kind dessert, unmistakable with their cherry and almond flavour combination. These ones replicate the traditional Derbyshire Bakewell Tart and are filled with cherry jam and almond sponge, bringing those unique flavours to your taste buds once again.

    Victoria Sponge Cake

    Light vanilla sponge sandwiches fresh raspberries, jam and buttercream in this very English vegan dessert recipe. It sounds so simple but it tastes so good! This mouth-watering cake is certain to have both vegans and non-vegans asking for another slice.

    The views expressed by our bloggers are not necessarily the views of The Vegan Society.


    Ingredients of Baked Beans On Toast

    • 2 cup baked beans
    • 2 tablespoon butter
    • 2 1/2 tablespoon tomato ketchup
    • 1 cup spring onion whites
    • 4 bread slices
    • 2 teaspoon oregano
    • 2 1/2 tablespoon chilli flakes
    • 1 medium capsicum (green pepper)
    • 1 1/2 tablespoon garlic

    How to make Baked Beans On Toast

    Step 1 Wash and chop vegetables

    To prepare this delicious recipe, wash the spring onion whites, capsicum and garlic under running water. Then, using a clean chopping board, finely chop them separately and keep it aside until needed again.

    Step 2 Saute garlic and spring onion whites, fry with capsicum

    Next, take a non-stick pan over medium flame and heat butter in it. When the butter is melted completely, add the chopped garlic and spring onion whites and saute them till they become translucent. Then, add the chopped capsicum and fry for 1-2 minutes.

    Step 3 Mix baked beans with ketchup and seasonings

    Now, pour the beaked beans in the pan along with oregano, tomato ketchup, chili flakes and salt. Mix them together and cook for about 2-3 minutes.

    Step 4 Pour baked beans on toast and garnish

    While the beans are cooking, heat up the toaster and toast bread slices in it. Then, put the slices on a plate and pour the prepared baked beans on top of it. Garnish with grated cheese or chopped coriander leaves over each slice and serve hot!


    How Do You Make Beans on Toast?

    Beans on toast may seem like a simple recipe of two slices of white bread with the beans on top. Voilà and all that.

    That’s how many people do make it, of course. Cheap white bread, margarine, and food splat on the baked bean goodness.

    It’s fine. But there’s a bit more to it, if you want something extra special.

    We try to aim for rye bread toasted. Then add the houmous on top. Chuck the beans on after and you’ve got a glorious meal.

    You can spice up the beans with black pepper, of course, and consider chucking in a bit of finely chopped onion/shallots and garlic.

    Truly, beans on toast doesn’t have to be a meal for working class scumbags. It can also be a work of bloody art!