Homemade Smoky Baked Beans on Toast
Cook time: 30 minutes
Baked beans on toast are a classic yet delicious breakfast option, providing the body with sustained energy throughout the morning. These smoky baked beans pair perfectly with some freshly toasted sourdough.
What nutrients are we talking about?
Beans are an excellent source of protein, fibre, vitamins and minerals that promote our health. They are very low in calories and saturated fat, making them a great choice for a protein-rich breakfast. Beans are also abundant in a type of antioxidant known as polyphenols, which reduce free radical damage in the body preventing a wide range of diseases. The high-fibre content of beans also feeds the beneficial bacteria in the gut, which can improve intestinal barrier function, regulate bowel movements, and reduce the risk of developing gastrointestinal diseases.
- 1 tsp of Pure Earth Organic Olive Oil
- 1 cup of Ceres Organic Tomato Passata
- 2 tsp of Smoked Paprika
- ½ a large brown onion, diced
- 2 cloves of garlic, minced
- 1 can of Absolute Organic Cannellini Beans
- 1 tsp of Global Organics Red Wine Vinegar
- ½ tsp Simply Organic onion powder
- ½ tsp Simply Organic garlic powder
- Fresh thyme (optional)
- 4 slices of fresh sourdough, toasted
- A pinch of brown sugar (optional)
- A pinch of salt & pepper
- Put the olive oil in a frying pan, then add the onion and sauté’ until fragrant.
- Add in the cannellini beans and passata and bring to a simmer.
- Next, add in the smoked paprika, along with the onion and garlic powder.
- Then add in the red wine vinegar, followed by the brown sugar, salt and pepper. Stir to combine and bring to the boil, then reduce to low-medium heat and cook for 5-10 minutes until the baked beans start to thicken.
- Add in some fresh thyme leaves to add more depth of flavour.
- Toast the sourdough and butter it, then top with the freshly cooked baked beans. Season with salt and pepper and a little fresh thyme.
Recipe by: Maddie Bingham