Easy Baked Beans on Toast (British-Inspired)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 (Slices)
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Calories
392 kcal
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Course
Main Course, Breakfast
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Cuisine
Vegan
Easy Baked Beans on Toast (British-Inspired)
Description
Easy Baked Beans on Toast starts with cooking finely minced shallots gently in oil or water until translucent, then adding garlic powder and a combination of tomato paste, yellow mustard, apple cider vinegar, maple syrup, and molasses. This sauce mixture is stirred together until smooth and combined before introducing drained and rinsed white beans. The beans bake gently in the sauce while it reduces, thickening and enhancing the overall flavor and texture.
The final baked beans have a thick, tangy sauce coating the creamy white beans, with a balanced interplay of sweet, sour, and savory notes. When served on toasted bread, the beans provide a warm, hearty topping that contrasts with the crispy toast, creating a classic British comfort snack or light meal.
Optional additions like fresh arugula, roasted cherry tomatoes, or wilted spinach can be added to boost freshness and texture variety when serving. This recipe supports dietary modifications such as using oil-free cooking or gluten-free bread.
Ingredients
BEANS
- 1 Tbsp olive oil or sub water if oil-free, or avocado oil
- 1 medium shallot ~75 g or 1/2 cup // or sub 1/2 small white onion, finely chopped
- 1/4 tsp salt plus more to taste, sea salt
- 1/4 tsp black pepper (plus more to taste)
- 2 tsp garlic powder (or sub 2 cloves fresh minced garlic)
- 1 ¼ cups water
- 1 Tbsp apple cider vinegar
- 1/4 cup tomato paste
- 1 ½ Tbsp yellow mustard
- 4 tsp maple syrup (or coconut sugar)
- 2 tsp molasses adds depth of flavor // we used blackstrap molasses, unsulphured
- 2 (15-oz.) white bean we prefer cannellini or Great Northern, but navy beans are more traditional // or sub ~3 cups cooked white beans made from 1 cup dry, canned, drained and rinsed
TOAST
- 4 lices bread use gluten-free if needed or serve on a baked potato, of choice
- vegan butter optional, or olive oil
FOR SERVING optional
- arugula fresh
- cherry tomato roasted
- spinach wilted
Instructions
- Heat a large pot over medium heat. Once hot, add olive oil (or avocado oil or water), shallot, salt, and pepper and sauté until translucent and tender — about 3-5 minutes.
- Add garlic powder (or minced garlic) and stir. Then add all the remaining sauce ingredients to the pot: water, cider vinegar, tomato paste, yellow mustard, maple syrup, unsulphured molasses. Stir again to combine. Whisk if needed to break up any clumps.
- Add the drained and rinsed beans and stir to coat. Turn the heat to medium-high and let the mixture reduce for 8-10 minutes (you should be able to hear and see the sauce bubbling). If the sauce starts to spit, turn the heat down slightly. Avoid covering the pot or the sauce won’t reduce quickly.
- Stir often to avoid sticking. After 10 minutes the baked beans should be done and there will be some sauce coating the beans. Turn off the heat. Taste test and adjust, adding more salt for overall flavor, maple syrup for sweetness, apple cider vinegar for tang, or molasses for depth of flavor. Place a lid on the pot to keep the beans warm.
- If serving with toast (we prefer hearty sourdough), put your bread in the toaster. Once golden brown, remove — usually within 3 minutes.
- Once toasted, option to butter your toast with vegan butter or drizzle with olive oil. Then top with the piping hot beans.
- Best when fresh and eaten with a knife and fork. The toast will turn a little wet where the sauce lands, and that's how it’s typically eaten. Alternatively, serve on a baked potato. Optionally, garnish with arugula, roasted cherry tomatoes, or wilted spinach.
- Store leftover beans covered in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month. Reheat in a saucepan over medium heat until hot (adding a bit of water to thin as needed if too thick).
Notes
- Use unsulphured molasses to avoid metallic flavors in the sauce.
- Nutrition information provided is a rough estimate and may vary depending on ingredient choices.
- To keep it oil-free, substitute olive oil with water during sautéing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Slices)
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 392 | 20% |
| Carbohydrates | 69.7g | 23% |
| Protein | 19.2g | 38% |
| Fat | 5g | 8% |
| Saturated Fat | 0.8g | 4% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2.7g | 14% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 889mg | 37% |
| Potassium | 1137mg | 24% |
| Fiber | 10.8g | 43% |
| Sugar | 11.4g | 23% |
| Vitamin A | 251IU | 5% |
| Vitamin C | 5.1mg | 6% |
| Calcium | 197mg | 20% |
| Iron | 7.6mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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