Beans on Toast

beans on toast on a white plate

 The Spruce Eats / Leah Maroney

Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Servings: 6 servings
Yield: 6 toasts
Nutrition Facts (per serving)
564 Calories
18g Fat
85g Carbs
20g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 564
% Daily Value*
Total Fat 18g 22%
Saturated Fat 7g 35%
Cholesterol 56mg 19%
Sodium 679mg 30%
Total Carbohydrate 85g 31%
Dietary Fiber 19g 68%
Total Sugars 22g
Protein 20g
Vitamin C 12mg 60%
Calcium 253mg 19%
Iron 7mg 41%
Potassium 1254mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There is no real replacement for Heinz beans when it comes to the ever comforting beans on toast. But we did our best to come up with a recipe that closely mimics the taste for those of us across the pond that can’t get our hands on Heinz beans easily.

Traditionally beans on toast is served on your run-of-the mill sliced bread. It’s not a good idea to use a super crusty, thick slice of bread. It will be too hard to cut, eat, and sop up the delicious sauce. Homemade bread is great as long as it has a bit of a soft texture and isn’t full of tons of grains and seeds.

These beans are tangy, sweet, saucy, and are perfect served on top of buttered toast. Grate some long shreds of cheddar on top and serve with a few fried eggs on the side for a complete breakfast. Or enjoy it late night, with tea, or for lunch. Really any time of day is a good time for this comforting, satisfying meal. 

Ingredients

  • 2 (16-ounce) cans navy beans

  • 6 to 8 slices white bread

  • 4 tablespoons butter

  • 2 tablespoons vegetable oil

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 1 teaspoon kosher salt

  • 3 tablespoons brown sugar

  • 3 tablespoons molasses

  • 1 tablespoons apple cider vinegar

  • 2 tablespoons ketchup

  • 2 tablespoons tomato paste

  • 1 (16-ounce) can tomato puree

  • 1 teaspoon chicken bouillon paste

  • Shredded cheddar, for garnish

  • 1 large fried egg, for garnish

Steps to Make It

  1. Gather the ingredients.

    beans on toast ingredients
      The Spruce Eats / Leah Maroney
  2. Preheat oven to broil or 550 F. Drain and rinse both cans of navy beans and set aside. 

  3. Slather bread slices with equal amounts of butter and place on a parchment lined baking sheet.

    bread coated in butter on a baking sheet
      The Spruce Eats / Leah Maroney
  4. Add oil, onion, garlic, and salt to a cast-iron or nonstick skillet and heat on medium high heat. Stir occasionally until onions are softened.

    onions sauteed in a cast iron skillet
      The Spruce Eats / Leah Maroney
  5. Add brown sugar, molasses, apple cider vinegar, ketchup, tomato paste, tomato puree, chicken bouillon, and 3 cups of water. Stir until combined and heat on medium heat for 5 minutes. Allow to simmer and stir frequently to combine.

    sauce for beans in a cast iron skillet
      The Spruce Eats / Leah Maroney
  6. Add ingredients to a blender and blend on high speed until sauce is smooth and no chunks remain.

    sauce blended in a blender
      The Spruce Eats / Leah Maroney
  7. Add sauce back to pan and stir in drained beans. Heat for another 2 to 3 minutes or until beans are just heated through. Don't stir too much, you don't want to create smashed beans. The sauce should be smooth, not thick and chunky.

    beans in sauce in a cast iron skillet
      The Spruce Eats / Leah Maroney
  8. While beans are heating, place buttered bread under broiler until toasted, just a few minutes.

    toasted bread on a sheet pan
      The Spruce Eats / Leah Maroney
  9. Top toast with heated beans and shredded cheddar.

    beans on toast
      The Spruce Eats / Leah Maroney

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven safe or heat resistant, tempered glass products can, and do, break occasionally.

Recipe Variations

  • We like to toast the butter with the bread but you can always just toast bread and then butter it. 
  • Use whatever kind of bread you like, however, soft white breads work the best. 
  • You can use dried navy beans, you will need to soak them overnight and cook them for at least 40 minutes in the sauce.