Beans On Toast Recipe

Name: Slug & Lettuce - Wolverhamptons Beans On Toast Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: British
Ingredients: 4 slices thick-sliced wholemeal or sourdough bread; 2 tbs unsalted butter or vegan spread; 1 tsp olive oil; 1 pinch sea salt; 800 g canned baked beans in tomato sauce; 1 tbs olive oil; 1 medium yellow onion, finely chopped; 2 cloves garlic cloves, minced; 1 tsp tomato purée (concentrated); 1 tsp brown sugar or maple syrup; 1 tsp smoked paprika; 1 tsp Dijon mustard; 1 tsp apple cider vinegar or red wine vinegar; 60 ml vegetable stock or water; 1 tsp black pepper; 1 tsp sea salt; 2 tbs fresh parsley, chopped; 0.5 tsp chili flakes (optional); 0.25 tsp freshly ground black pepper; 1 each lemon wedge (optional)

Inspired by Slug & Lettuce - Wolverhampton

Time25m

Serves4

(vg-m)

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Ingredients

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Toast

4 slices thick-sliced wholemeal or sourdough bread

2 tbs unsalted butter or vegan spread

1 tsp olive oil

1 pinch sea salt

Beans

1 3/4 lb (800 g) canned baked beans in tomato sauce

1 tbs olive oil

1 medium yellow onion, finely chopped

2 cloves Garlic cloves, minced

1 tsp tomato purée (concentrated)

1 tsp brown sugar or maple syrup

1 tsp Smoked paprika

1 tsp Dijon mustard

1 tsp apple cider vinegar or red wine vinegar

1/4 cup (60 ml) vegetable stock or water

1 tsp black pepper

1 tsp sea salt

Finishes & Garnish

2 tbs Fresh parsley, chopped

1/2 tsp chili flakes (optional)

1/4 tsp freshly ground black pepper

1 each lemon wedge (optional)

Method

Toast

Prep and toast

Bring bread to room temperature if chilled. Lightly brush both sides of each slice with olive oil (about 1 tsp total) to help crisping. Toast in a preheated grill/toaster or under a hot grill for 2–4 minutes per side until golden and crisp. Alternatively, toast in a skillet over medium heat 2–3 minutes per side. Spread 1/2 tbs butter (or vegan spread) on each warm slice so it melts into the toast. Keep warm in a low oven (90–100°C / 200–210°F) while you finish the beans.

Beans

Sweat the aromatics

Heat 1 tbs olive oil in a medium non-stick or stainless-steel skillet over medium heat. Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until translucent and soft, about 5–7 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to burn it.

Build the sauce

Stir in 1 tsp tomato purée, 1 tsp brown sugar (or maple syrup), 1 tsp smoked paprika and 1 tsp Dijon mustard. Cook for 30 seconds to bloom the spices. Pour in the canned baked beans (800 g) along with 60 ml vegetable stock or water to loosen the sauce. Stir to combine and bring to a gentle simmer.

Season and reduce

Add 1 tsp apple cider or red wine vinegar, 1 tsp sea salt and 1 tsp black pepper. Simmer the beans gently, uncovered, for 6–8 minutes, stirring occasionally, until the sauce has thickened to coat the back of a spoon. Taste and adjust seasoning: add more salt, pepper, sugar, or vinegar to balance sweetness and acidity.

Mash slightly (optional)

If you prefer a creamier texture, use the back of a spoon or a potato masher to lightly mash about one-quarter of the beans against the side of the pan, then stir to incorporate. This will thicken the sauce and give body without losing whole beans.

Finishes & Garnish

Assemble and garnish

Divide the buttered toast evenly among 4 plates. Spoon the hot beans over the toast (about 1 cup / 200 g beans per slice). Sprinkle chopped parsley and a light dusting of freshly ground black pepper and, if using, a pinch of chili flakes over each portion. Serve immediately with a lemon wedge on the side for a bright finish if desired.