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.

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

Like This Recipe? Pin It!

Continue to Content

Beans on Toast

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 1 hour 25 minutes

Total Time: 1 hour 40 minutes

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.

Print

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

1. Start by making the optional jalapeno-rosemary oil.
2. Thinly slice the jalapeno removing the seeds if desired for a mild result. Remove the rosemary leaves from the stalks.
3. 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.
4. Preheat the oven to 325 degrees.
5. 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).
6. Add the balsamic vinegar and Worcestershire sauce and cook for another couple of minutes.
7. Add the cannellini beans and tomatoes (which you will need to crush or chop) along with their juice. Cook for an additional 5 minutes.
8. 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.
9. 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

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount 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

Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.

| facebook | instagram | pinterest | twitter |