Baked Beans on Toast
This British classic is a great option for students or anyone looking for a cheap, quick and nutritious meal. Add your favourite condiments and colourful side salad for an extra pop of flavour and nutrition!
Ingredients
- ½ full size can of baked beans in tomato sauce (110g / 3.88 oz)*
- 2 thick slices of multigrain seeded bread
- 1 TBSP dairy-free spread
Suggested accompaniments:
- Drizzle of sweet chilli sauce, brown sauce or balsamic glaze
- Mixed salad
- Dollop of hummus or vegan mayo
Instructions
- Heat the beans in a pan over medium heat. When they begin to bubble, reduce the heat and cook until they are fully heated through and the sauce has thickened to your liking.
- While the beans are warming, toast the bread and spread with a thin layer of dairy-free spread.
- Prepare any side salad or accompaniments.
- When the beans are hot, spoon them over the toasted bread, add a drizzle of your favourite sauce and serve immediately.
Notes
* I use Waitrose Essential Baked Beans. For tips on selecting the best baked beans, see my Tops Tips section above.
Storage: Transfer any leftover beans to an airtight container and refrigerate for up to three days.