British Style Beans on Toast
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British Style Beans on Toast
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British Style Beans on Toast takes ordinary canned beans to the next level. Serve over toasted bread and top with a jalapeno-rosemary oil and Cheddar cheese.
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Ingredients
For the jalapeno-rosemary oil (optional):
- 1 medium jalapeño
- 2 prigs fresh Rosemary
- 5 tablespoons olive oil (approximate measurement--use just enough to cover the jalapeno slices and rosemary)
For the beans:
- 4 cloves garlic thinly sliced
- 1 medium onion chopped
- 1 teaspoon smoked paprika
- 2 tablespoons light brown sugar
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 28 ounces canned cannellini beans lightly drained (two cans)
- 14 ounces canned plum tomatoes with their juice
To serve:
- 4 lices toasted whole grain bread
- grated cheddar cheese
Instructions
- Start by making the optional jalapeno-rosemary oil.
- Thinly slice the jalapeno removing the seeds if desired for a mild result. Remove the rosemary leaves from the stalks.
- Put the jalapeno slices and rosemary in a small saucepan or skillet with just enough olive oil to cover. Place over a very low heat for about 20 minutes to allow the flavors to infuse. Remove from the heat and set aside.
- Preheat the oven to 325 degrees.
- Place an oven-proof skillet over medium low heat. Add 2-3 tablespoons of the jalapeno-rosemary oil (or plain oil) along with the garlic, onion, paprika, and brown sugar. Cook, stirring frequently, until the garlic and onion have softened (about 10-15 minutes).
- Add the balsamic vinegar and Worcestershire sauce and cook for another couple of minutes.
- Add the cannellini beans and tomatoes (which you will need to crush or chop) along with their juice. Cook for an additional 5 minutes.
- Cut a circle of parchment paper to fit the skillet and place it on top of the beans. Transfer to skillet to oven and bake for approximately 1 hour or until quite thick.
- When ready to serve, toast the bread. Place a piece of toast on a small plate or in a bowl and spoon the beans over. Top with finely grated cheddar cheese and a drizzle of the jalapeno-rosemary oil (if using).
Notes
- Be sure to wear gloves when prepping jalapenos. The oils can remain on your hands even after washing and can irritate sensitive skin.
- Beans on toast are great all on their own, but you could always add a fried or poached egg on top.
Nutrition Information
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Serving
1
Calories
346kcal
(17%)
Carbohydrates
66g
(22%)
Protein
19g
(38%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
169mg
(7%)
Potassium
1085mg
(31%)
Fiber
12g
(48%)
Sugar
11g
(22%)
Vitamin A
253IU
(5%)
Vitamin C
4mg
(4%)
Calcium
200mg
(20%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 346kcal | 17% |
| Carbohydrates | 66g | 22% |
| Protein | 19g | 38% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 169mg | 7% |
| Potassium | 1085mg | 23% |
| Fiber | 12g | 48% |
| Sugar | 11g | 22% |
| Vitamin A | 253IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 200mg | 20% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
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