Saucy Beans on Toast
Homemade tomato beans piled on buttered toast. A whole meal from two cans and a loaf.
Heat the oil in a saucepan over medium heat. Add the onion and cook 4–5 minutes until soft.
Stir in the tomato paste, brown sugar, and smoked paprika. Cook 1 minute.
Add the beans and 200 mL water. Stir to coat.
Simmer uncovered 10–12 minutes, stirring now and then, until the sauce is thick and clings to the beans. Mash a few beans against the side of the pan to thicken it further.
Season with salt and pepper.
Toast the bread and butter it. Pile the beans on top and serve.
This is a from-scratch take on canned baked beans for about the same money and less sugar.
- Any white bean works — navy, white kidney, or cannellini. A can of chickpeas works too.
- A handful of grated cheese on top turns this into a heartier dinner.
- Double the beans and keep them in the fridge. They reheat in two minutes for breakfast or lunch.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace bread with gluten-free bread (GF bread runs about $5–6/loaf and adds roughly $3 to the dish)
The beans and sauce are naturally gluten-free. Only the toast needs swapping. Check your tomato paste and smoked paprika labels if you are highly sensitive.