BEANS ON TOAST
If I said to you we're having beans on toast for dinner, what would you say? Some reactions maybe that of displeasure or confusion, what if I said, it's homemade beans, it may raise your curiosity. What if it's topped with mature cheddar over a slice of crisp brown bread. If you're still here then you're in the right place for my beans on toast recipe.
My grandad always said the key to beans on toast was two sliced onions, lots of black pepper cooked over a medium/ high heat until thick and stodgy. I can't disagree with that method, therefore it's been incorporated into my beans on toast recipe.
Ingredients: (Serves 4)
- 4 Cloves Of Garlic (Finely Chopped)
- 2 Onions (Finely Chopped)
- 1 Tsp Smoked Paprika
- 2Tbsp Balsamic Vinegar
- 2x400g Tins Of Cannellini Beans (Drained & Rinsed)
- 1x400g Plum Tomatoes
- 8 Rashers Smoked Pancetta
- Splash Worcester Sauce
- 1Tsp Tabasco Sauce
- Generous Grinding Of Black Pepper
- 3 Sprigs Rosemary
- 4 Slices Of Brown/ Granary Bread
- 100g Mature Cheddar Cheese
Tip - Omit pancetta for a vegetarian option.
- In a frying pan heat a good glug of oil in an oven proof frying pan over a medium heat. Remove the sprigs of rosemary from the stalks and add these along with the pancetta and cook until fragrant about 4-5 minutes.
- Reduce the heat to a simmer and add the onion along with the paprika and cook for 15 minutes until the onions are soft.
- Add the balsamic vinegar, tomatoes, cannellini beans, Worcester sauce & tabasco. Season well with salt and pepper. Bring the mixture to a rolling boil and cook for a further 5 minutes. Meanwhile preheat your oven to 160c/gas mark 3.
- Transfer to the oven and cook for atleast 30 minutes until the mixture becomes thick.
- To serve, toast the bread divide the beans between the slices, top with cheese and grill until melted. Eat while hot.