Published on May 19th, 2010 | by Gareth0
Homemade fiery baked beans on toast
Lunch on toast
This is going to be the first in a series of lunch time recipes with the old favourite, toast. To make a change from the sandwiches, soup and leftovers that are commonly my lunchtime fare on weekdays I jazz up old comfort food favourites like beans or eggs on toast. It’s not exactly Alain Ducasse or Gordon Ramsey but they are a quick and tasty alternative that even the most ardent cuisineophobics* can master.
*Someone that is either completely incompetent and a disaster in the kitchen or out of laziness claim that they can’t even boil an egg- which even a slightly gifted chimp could manage.
Sweet and fiery beans on toast
Apparently according to an old ad on telly “millions of Britons have grown knowing beans means Heinz”. Well its time for a change from the beans on toast that most people associate with the one can wonder:
Cooking time: 10 minutes
- 1 Can skinned tomatoes
- 1 Can fagioli (white) or borlotti beans (you can also use dried beans if you soak them overnight which are a tastier alternative but not as convenient).
- ½-1 Chilli pepper – finely sliced
- 2 cloves garlic- finely chopped
- 3 Tsp olive oil
- 1 Tsp Brown sugar
Bread for toasting – I like fresh full grain wholemeal or soda bread but normal sliced bread is a good alternative.
Heat the oil in a pan with the sugar. As soon as it starts to caramelise (sugar melts and bubbles) add the garlic and chilli – keep stirring and reduce the heat so it doesn’t burn. Fry for 2 minutes. Then add the tomatoes.
Simmer together for about 5-10 minutes. Whilst the sauce is bubbling away, toast the bread. Drain and rinse the beans and add to the sauce and stir in, easy does it though otherwise you will squash the beans. Simmer for 3-4 minutes until the beans are hot.
Serve your homemade beans on hot buttered toast, season to taste with salt and pepper.