Homemade Baked Beans on Toast
Beanz Meanz Heinz is a phrase that was created by advertising executive Maurice Drake that became one of the most famous advertising slogans in the United Kingdom. Drake later said the slogan was “written over two pints of beer in The Victoria pub in Mornington Crescent, England.” I have to admit I was brought up on Heinz beans on toast as a kid. My mother was a fantastic cook, and we always had a lovely home cooked meal each night after school. The one pantry essential we could always fall back on was a can of Heinz baked beans. On weekends when our my mam sat for hours with her sewing machine making pillow case covers for extra cash, my brother, sister, and I would open a can each. We’d warm the beans through in a pot on the stove, toast some white bread, and savor a piping hot lunch of beans on toast.
Even in my early days a chef, I would work all day preparing beautiful fresh food. At the end of my shift, I looked forward to opening a can of beans. Some times I’d eat them straight from the can. Other times, I’d make a big breakfast at 11 pm at night and have them with toasted bread. For the past 20 years my focus has been more on nutrition dishes that use fresh vegetables, fruits, nuts, seeds, whole grains and, yes, beans. I can’t even remember the last time ate a can of Heinz baked beans. I still have beans on toast every now and again when I get nostalgic. Follow along this recipe and make your own version of this amazing comfort food.
Homemade Baked Beans on Toast
Serves 2
Ingredients:
2 teaspoons olive oil
1 onion, peeled and sliced
2 garlic cloves, peeled and crushed
8 cherry tomatoes, roughly chopped
1 tablespoon red wine vinegar
1 teaspoon maple syrup
2 cups mixed beans (black beans, chickpeas, butter beans, or red kidney beans)
4 slices whole wheat bread
4 thin slices of Saint-André cheese
1 teaspoon fresh oregano leaves
Sea salt
Black pepper
How to make:
Take a small saucepan and add the oil. Place over a medium heat on the stove. Slice in the onions. Cook for 10 minutes until soft, and then add the garlic. Cook for 2 minutes.
Stir in the chopped tomatoes, vinegar, maple syrup, and simmer gently for 5 minutes and season to taste. Add the beans and allow to-warm through, approximately 2 minutes.
Turn on the grill and toast the slices of bread. When toasted, add even amounts of the beans and tomato sauce. Dot the Saint-Andre cheese on top. Put under the grill, and cook until the cheese is bubbling.
Remove from the grill. Sprinkle over the oregano with an extra pinch of black pepper just before serving.