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Baked Beans On Toast Recipe

Breakfast with beans? It’s only one thing, but it’s delicious! This British-inspired dish is plant-based and simple to prepare, but it doesn’t skimp on flavor.

And, unlike store-bought baked beans, which are often overly sweetened and soft, this homemade version is only slightly (and naturally) sweetened but packed with flavor! Only one jar and 30 minutes are needed. Allow us to demonstrate how it’s done!

Yield: 2

Baked Beans On Toast

baked beans on toast recipe

As a base for this recipe, saute shallots with sea salt, black pepper, and garlic powder. The water is then added to give it a spicy flavor, the vinegar to flavor it, and the tomato paste to give it a rich tomato flavor.

Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 30 minutes

Ingredients

  • 1 Tablespoon olive oil or avocado
  • 1 half shallot, finely chopped
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 teaspoon garlic powder
  • 1 1/4 cups water
  • 1 Tablespoon apple cider vinegar
  • 1/4 cup tomato paste
  • 1 1/2 Tablespoon yellow mustard
  • 4 teaspoon maple honey
  • 2 teaspoon sulfur-free molasses
  • 4 3 cups of cooked white beans made from 1 cup dry
  • 4 slices bread of choice

Instructions

    1. In a large pot, heat the oil over medium heat. When the pan is hot, add the olive oil (or avocado oil or water), shallot, salt, and pepper and sauté until the shallot is transparent and tender, about 3-5 minutes.
    2. Stir in the garlic powder (or chopped garlic). Then add the rest of the sauce ingredients to the pot: water, cider vinegar, tomato paste, yellow mustard, maple syrup, and sulfur-free molasses. Stir once more to combine. If necessary, beat to break up the lumps.
    3. Stir in the drained and rinsed beans to coat. Turn the heat up to medium-high and wait for the mixture to shrink for 8-10 minutes (you should be able to hear and see the sauce bubbling). Reduce the heat if the sauce begins to spit. If you cover the pot, the sauce will not shrink as quickly.
    4. To keep it from sticking, stir it frequently. After 10 minutes, the baked beans should be done, and there should be some sauce on top. Extinguish the fire. Try adjusting the flavor by adding more salt for overall flavor, maple syrup for sweetness, apple cider vinegar for flavor, or molasses for depth of flavor. To keep the beans warm, cover the pot with a lid.
    5. If you're serving it with toast (we like hearty sourdough), toast it first. Remove it once it has turned golden, which takes about 3 minutes.
    6. Once toasted, you have the option of spreading vegan butter on your toast or sprinkling it with olive oil. Then add the hot beans on top.
    7. It tastes best when it's fresh and eaten with a knife and fork. The toast will become a little soggy where the sauce falls, and this is how it is traditionally eaten. Serve on a baked potato instead. Decorate with arugula, roasted cherry tomatoes, or withered spinach, if desired.
    8. Store leftover beans in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month, covered. Reheat until hot in a saucepan over medium heat (add a little water to dilute as needed if it is too thick).

Notes

  • We recommend molasses that is free of sulfur, as sulfur can have a metallic taste.
  • The nutritional information is a rough estimate based on olive oil and sourdough bread, with no additional ingredients.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 466Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 526mgCarbohydrates 73gFiber 12gSugar 16gProtein 17g

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