|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||22%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 85g||31%|
|Dietary Fiber 19g||68%|
|Total Sugars 22g|
|Vitamin C 12mg||60%|
|*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.|
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.
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
Gather the ingredients.
Preheat oven to broil or 550 F. Drain and rinse both cans of navy beans and set aside.
Slather bread slices with equal amounts of butter and place on a parchment lined baking sheet.
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.
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.
Add ingredients to a blender and blend on high speed until sauce is smooth and no chunks remain.
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.
While beans are heating, place buttered bread under broiler until toasted, just a few minutes.
Top toast with heated beans and shredded cheddar.
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.
- 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.