English style Beans on Toast. Baked beans enhanced with a jalapeno-rosemary oil are served over toasty whole grain bread and topped with Cheddar cheese.
A while back, a good friend emailed me and said that she’d ordered a cookbook that turned out to be not quite her style and she wondered if I might want it? It was called Jamie Oliver’s Comfort Food.
Oh yes! I certainly did want it! I’d been looking at it on Amazon and had almost ordered it a few days earlier. I could hardly wait to get my hands on that book.
Not only do I enjoy Jamie Oliver, I really, really love the fabulous photographer, David Loftus, who makes all of his food look so fantastic. To be honest, I wanted the cookbook as much to learn from the photography as to make the recipes.
When the book arrived, I sat down just to browse for a few minutes and the next thing I knew it was two hours later and I’d been completely absorbed in this lovely volume that presents all the best comfort foods from around the world. I started with this slightly tweaked recipe for Beans on Toast, a perennial favorite in English homes.
It’s really just good old baked beans served over toasty whole grain bread and topped with cheddar cheese. We found it quite delicious, hearty, and comforting and I hope you do, too!
English style Beans on Toast. Baked beans enhanced with a jalapeno-rosemary oil are served over toasty whole grain bread and topped with Cheddar cheese. Click To Tweet
How to Make Beans on Toast
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 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 the skillet to the oven and bake for approximately 1 hour or until quite thick.
When ready to serve, toast the bread and spoon the beans over. Top with finely grated cheddar cheese and a drizzle of the jalapeno-rosemary oil.
Enjoy!
More Bean Recipes on Never Enough Thyme:
- BBQ Beans
- Red Beans and Rice
- Great Northern Beans with Tomatoes
- Pinto Beans with Fresh Tomato Relish
- Slow Cooker White Beans with Smoked Ham Hocks
recipes for Beans on Toast from Other Bloggers:
- English Baked Beans from The Tiffin Box
- Beans on Toast from In Sock Monkey Slippers
- Skillet Baked White Beans (on Toast!) from How Sweet It Is
- Beans & Toast from Girl Gone Gourmet
- Beans on Toast from The English Kitchen
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Beans on Toast
English style Beans on Toast. Baked beans enhanced with a jalapeno-rosemary oil are served over toasty whole grain bread and topped with Cheddar cheese.
Ingredients
For the jalapeno-rosemary oil (optional):
- 1 medium jalapeno
- 2 sprigs fresh rosemary
- Olive oil
For the beans:
- 4 cloves garlic, thinly sliced
- 1 medium onion, chopped
- 1 tsp. smoked paprika
- 2 tblsp. light brown sugar
- 2 tblsp. balsamic vinegar
- 1 tblsp. Worcestershire sauce
- 2 14-oz. cans cannellini beans, lightly drained
- 1 14-oz. can plum tomatoes with their juice
To serve:
- 4 slices 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 and spoon over the beans. Top with finely grated cheddar cheese and a drizzle of the jalapeno-rosemary oil.
Notes
Adapted from
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 499 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 7mg Sodium: 291mg Carbohydrates: 83g Fiber: 16g Sugar: 16g Protein: 27g
Miss P says
Perhaps this is a good time for a technique lesson. You could expound on the various uses of parchment paper. I use it nearly daily. What other uses do you find helpful?
Nikki @ NikSnacks says
I love the jalapeno oil kick. So what does the parchment paper do? Keep the beans moist?
Lana Stuart says
Yes, it acts something like a lid but keeps it even more moist since it’s in contact with the surface of the beans.
Nutmeg Nanny says
My friends from England love beans on toast!
Martha @ A Family Feast says
Such simple, rustic ingredients (plus a zesty kick from the jalepenos!) – Looks great!
Kate @ Diethood says
This is my parent’s Friday night dinner…every Friday night. :-D It is deeeelicious!!
Erin @ Texanerin Baking says
How can comfort food not be anyone’s style?! ;) And this looks great. Cookbook sounds good, too!
Lana Stuart says
It’s a very good cookbook, Erin, with comfort food dishes from all around the world. I’m sure you’d enjoy it!
Angela {Mind Over Batter} says
Sounds like a great cookbook! I’m going to look into it. I find this bean dish so comforting. And that kick of jalapeño rosemary oil must be amazing.
Lana Stuart says
I really think the jalapeno-rosemary oil puts it over the top. It’s still good without it, but excellent with it!
Cookin Canuck says
Beans on toast is one of my favorite high-protein/high-fiber meal that can be whipped up quickly. And you can never go wrong with a Jamie Oliver recipe.
Lana Stuart says
Right, Dara! Quick, easy, delicious and good for you to boot. And I agree about Jamie Oliver’s recipe. Always dependable.
April @ Girl Gone Gourmet says
Thanks so much for including my link! Your version looks delicious :)
Lana Stuart says
You’re welcome, April! Yours looks wonderful.
Bea says
This has our name on it. Love everything about it – okay the family cannot take the spice kick, but beans and toast. So lovely.
Lana Stuart says
Bea – the jalapeno is totally optional. If your family wouldn’t like the spice, just use plain oil and skip the jalapeno.
Paula - bell'alimento says
Oh my gosh. I need this stat!
claire @the realistic nutritionist says
This looks fantastic!
Lana Stuart says
Thanks, Claire. It is!
The Food Hunter says
sounds really good
Ashley @ Wishes & Dishes says
Sounds like a really good cookbook! I’ll have to get my hands on this one. Great recipe!!
Lana Stuart says
It’s a beautiful book and all the recipes look delicious!
Margaret says
My husband and I laughed when we saw this recipe. We are both from England and wondered what our parents would have thought about the recipe. It sure is a long way from opening a can of Heinz beans. I just love your recipes, anything from the South I seem to like even though we have lived in Canada for the past 56 years.
Lana Stuart says
Thank you…I think? Yes, it’s a bit more complicated than opening a can, but not much and it is so, so good!