Beans on Toast is a beloved staple in any British household. And my home was no different, even though we were living in the desert. It was a go to meal any time of day, breakfast lunch or dinner. It was easy, quick, and filled me up so I was always happy to have it. While my childhood peers at the time would be given chicken noodle soup when they were sick, I was given beans on toast. I never thought that what I was eating was so closely linked with my mum’s culture. It wasn’t until I would tell my friends what I ate for dinner and the weird looks would start that I began to realized I was unique in my eating habits. I couldn’t and wouldn’t partake in the tea drinking (much to my mother’s bewilderment) and definitely not the marmite. So having beans on toast or a 7 piece Full English breakfast was always my way of nodding to my heritage.
So when I was asked by my foodie peers to find a childhood dish to recreate, I knew I had to make beans on toast. The reason we ate it so much as a kid was its simplicity, open a can pour into a pot and heat. Put a few pieces of bread in the toaster and ta-da. Obviously I had to step it up a notch and try making it all from scratch! Although the beans take awhile to cook, it is super simple. You only need one large pot, no chopping or sautéing. Just dump everything in, stir and wait! Because we are still in the realm of COVID I had the time to make my own sourdough bread for this creation. However don’t feel like you have to do that by any means. As a kid we would pull out a piece of whole wheat bread from the freezer, so use whatever you have on hand.
If you want to up your bean game, top it with an egg as I did here. Add some cayenne to give it an extra kick. Or for those meat eaters, perhaps add some bacon lardons to the pot before adding your other ingredients. The beans themselves are bland and plain, offering a canvas for creativity!
Smoky Beans on Toast
Hearty and smoky vegetarian baked beans perfect for topping a crusty piece of sourdough bread
Ingredients
- 2 cups dried navy beans
- 1 (156mL) can tomato paste
- 4 cups water
- ~6 drops liquid smoke
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp worcestershire sauce
- 1/2 tsp granulated garlic
- 2 tsp concentrated veg bouillon
- S+P
Directions
- Step 1 Place beans in a large bowl and cover with cold water, should have about 2 inches of water at the top. Let to soak overnight.
- Step 2 The next day in a large pot or Dutch oven add all ingredients and bring to a boil. Reduce heat and let simmer, stirring occasionally, for about an hour and a half or until beans are soft to your liking, To quicken cooking time, cover with lid.
- Step 3 To thicken sauce, remove the lid for the last 20 minutes of cooking time.
- Step 4 Serve over any bread you like!
I have been looking for a good bean recipe – I am going to have to try this. Thanks!
Hope you like it!