My British Style Beans on Toast pays homage to a classic comfort food enjoyed throughout the UK. Ordinary canned beans are taken to the next level when served over toasty whole grain bread and topped with jalapeno-rosemary oil and plenty of 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.
I certainly did want it! I’d been looking at it on Amazon and had almost ordered it a few days earlier.
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.
Determined to cook my way through the entire book, I started by putting my own twists on a recipe for Beans on Toast, a perennial favorite in English homes.
This is essentially just good old baked beans served over toasty whole grain bread and topped with cheddar cheese and a wonderful jalapeno and rosemary oil. It reminded me so much of all the wonderful breakfasts we’ve enjoyed when traveling in Ireland and Scotland.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven & Stovetop
Total Time: 1 Hour 40 Minutes
Servings: 4
Primary Ingredient(s): Beans, Toast, Cheese
Skill Level: Easy
What You’ll Like About This Recipe
- It’s an opportunity to try something a little different.
- A change from the usual way of serving baked beans.
- Can be as spicy or as mild as you like.
- Great on its own as a light lunch.
- Budget friendly.
Ingredient Notes
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- Jalapeno – The jalapeno-rosemary oil is completely optional. If you don’t want to make it or don’t like that kind of heat, simply use plain canola or vegetable oil in its place.
- Rosemary – One teaspoon of dried, crushed rosemary can be substituted for fresh.
- Smoked Paprika – This lends a very nice, smoky background flavor to the overall dish.
- Cannellini Beans – Substitute navy beans if you like.
- Bread – I used whole grain bread for the recipe, but white bread, sourdough bread, even rye bread are all good.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Beans on Toast
Make the (Optional) Jalapeño Rosemary Oil
The jalapeno-rosemary oil is completely optional. It is drizzled over the beans as a garnish before serving, but if you don’t enjoy spicy peppers, feel free to omit this part altogether.
- Put the jalapeno slices and rosemary in a small saucepan or skillet and add just enough oil to cover. Place over a very low heat for about 20 minutes to allow the flavors to infuse.
- Remove the pan from the heat and set it aside.
Cook the Beans
- 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 beans and tomatoes along with their juices.
- Cook for an additional 5 minutes.
- Cover the skillet (or cut a circle of parchment paper to fit).
- Transfer the skillet to the oven and bake for approximately 1 hour or until quite thick.
Plate and Serve
- Toast bread and spoon some of the beans over the top.
- Grate cheddar cheese on top.
- Finish with some of the jalapeño oil, if using. Top with a few jalapeno slices and rosemary leaves.
Recipe Tips
- The flavored oil is optional for this recipe, but I highly recommend it.
- Be sure to wear gloves when prepping jalapenos. The oils can remain on your hands even after washing and can irritate sensitive skin.
Recipe Variations/Substitutions
- The jalapeño rosemary oil is totally optional. You can substitute any neutral-flavored oil instead if you prefer.
- I prefer whole-grain toast for this recipe, but white or sourdough would also work well.
Storing Leftovers
Store the leftovers separately in a covered container in the fridge. Reheat and assemble immediately before serving.
More Bean Recipes You’ll Like
- Mama’s Southern Baked Beans with Bacon
- Great Northern Beans with Tomatoes
- Slow Cooked Southern Butter Beans
- Slow Cooker White Beans with Smoked Ham Hocks
- Red Beans and Rice
- Pinto Beans with Fresh Tomato Relish
- Italian Sausage and White Beans
- Mama’s Southern Baked Beans Recipe with Bacon
- Black Beans and Rice with Ham
Questions About British-Style Beans on Toast
You could definitely use pork and beans for this recipe, but I really urge you to try making the beans from scratch with the garlic, onion, and tomatoes, creating a luscious sauce. You might never go back to canned baked beans again!
If I understand correctly, authentic British beans on toast is not nearly as complicated as this recipe. For the traditional preparation, you would simply heat a can of Heinz Beans with Tomato Sauce (yes, it must be exactly that brand and variety), pour that over toasted bread, and top it with cheese. Very simple.
Beans on toast are great all on their own, but you could always add a fried or poached egg on top.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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British Style Beans on Toast
Ingredients
For the jalapeno-rosemary oil (optional):
- 1 medium jalapeno thinly slices, seeds removed
- 2 sprigs fresh rosemary leaves only
- 5 tablespoons olive oil (approximate measurement–use just enough to cover the jalapeno slices and rosemary)
For the beans:
- 4 cloves garlic thinly sliced
- 1 medium onion chopped
- 1 teaspoon smoked paprika
- 2 tablespoons light brown sugar
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 28 ounces canned cannellini beans lightly drained (two cans)
- 14 ounces canned plum tomatoes with their juice crushed or chopped
To serve:
- 4 slices toasted whole grain bread
- Grated cheddar cheese
Instructions
- 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.1 medium jalapeno, 2 sprigs fresh rosemary, 5 tablespoons olive oil
- 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.4 cloves garlic, 1 medium onion, 1 teaspoon smoked paprika, 2 tablespoons light 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.2 tablespoons balsamic vinegar, 1 tablespoon Worcestershire sauce
- Add the cannellini beans and tomatoes along with their juices.28 ounces canned cannellini beans, 14 ounces canned plum tomatoes with their juice
- Cook for an additional 5 minutes.
- Cover the skillet or 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. Place a piece of toast on a small plate or in a bowl and spoon the beans over.4 slices toasted whole grain bread
- Top with finely grated cheddar cheese and a drizzle of the jalapeno-rosemary oil (if using).Grated cheddar cheese
- Garnish with a few slices of jalapeno and a few rosemary leaves.
Notes
- Be sure to wear gloves when prepping jalapenos. The oils can remain on your hands even after washing and can irritate sensitive skin.
- Beans on toast are great all on their own, but you could always add a fried or poached egg on top.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This post was originally published on January 9, 2015. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
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?
I love the jalapeno oil kick. So what does the parchment paper do? Keep the beans moist?
Yes, it acts something like a lid but keeps it even more moist since it’s in contact with the surface of the beans.
My friends from England love beans on toast!
Such simple, rustic ingredients (plus a zesty kick from the jalepenos!) – Looks great!
This is my parent’s Friday night dinner…every Friday night. :-D It is deeeelicious!!
How can comfort food not be anyone’s style?! ;) And this looks great. Cookbook sounds good, too!
It’s a very good cookbook, Erin, with comfort food dishes from all around the world. I’m sure you’d enjoy it!
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.
I really think the jalapeno-rosemary oil puts it over the top. It’s still good without it, but excellent with it!
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.
Right, Dara! Quick, easy, delicious and good for you to boot. And I agree about Jamie Oliver’s recipe. Always dependable.
Thanks so much for including my link! Your version looks delicious :)
You’re welcome, April! Yours looks wonderful.
This has our name on it. Love everything about it – okay the family cannot take the spice kick, but beans and toast. So lovely.
Bea – the jalapeno is totally optional. If your family wouldn’t like the spice, just use plain oil and skip the jalapeno.
Oh my gosh. I need this stat!
This looks fantastic!
Thanks, Claire. It is!
sounds really good
Sounds like a really good cookbook! I’ll have to get my hands on this one. Great recipe!!
It’s a beautiful book and all the recipes look delicious!
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.
Thank you…I think? Yes, it’s a bit more complicated than opening a can, but not much and it is so, so good!