Beans On Toast Recipes

Steps:

• Place both slices of white bread in toaster.
• Warm beans on the hob for 3 - 4 mins stirring constantly.
• Grate cheese.
• Place toast on plate. Pour on beans.
• Sprinkle with cheese according to taste.

Steps:

• Toast bread.
• In a saucepan, heat up the beans.
• Spoon onto toast and top with Worcestershire sauce. (You could use Parmesan cheese too).
• ENJOY!

Steps:

• Empty the baked beans into a small saucepan.
• Prepare a pan to either poach or fry the eggs (your choice, but poached is better).
• Start toasting the bread. How many slices is, of course, up to you and your appetite at the time, but at least 2 slices each are needed for the beans, plus any additional slices for the jam later.
• While the toast is toasting, don't forget to make a large pot of tea. It is an absolute fact that you cannot eat Beans on Toast without lots of tea.
• Once the toast is on, gently warm the beans, and start to cook the eggs.
• As the toast is done, place it on pre-warmed plates, and apply lots of butter to taste.
• Divide the beans between the two plates, spreading them over the 2 slices of toast.
• Place the cooked eggs on top of the beans, sprinkle a little pepper, (and if you prefer, maybe a dash of Lea & Perrins Worcestershire Sauce), and enjoy.

Steps:

• Preheat the oven to 375 degrees F. Heat 1 1/2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the tomato paste and cook, stirring, 1 more minute. Stir in the vinegar, honey mustard, Worcestershire sauce, 1/2 cup water, and salt and pepper to taste. Bring to a simmer, then add the beans, plus the liquid from one of the cans. Cook until the beans are soft, about 5 more minutes.
• Make eight indentations in the bean mixture and crack an egg into each. Sprinkle with salt and pepper and transfer to the oven. Bake until the egg whites are set, 10 to 14 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Brush the bread with olive oil on both sides and toast in the skillet, 1 minute per side. Toss the tomatoes, parsley, the remaining 1/2 tablespoon olive oil, and salt and pepper to taste in a bowl. Divide the toast among plates; top each with 2 eggs, some beans and the tomato salad.

Steps:

• Heat oil in a large Dutch oven or high-sided skillet over medium-high. Add sausage and press down on it with a heatproof rubber spatula to flatten slightly. Cook, undisturbed, until browned underneath, about 4 minutes. Turn sausage over and cook, undisturbed, until browned on the other side, about 3 minutes. Break up sausage into bite-size pieces with spatula. Add sliced garlic, oregano, and red pepper flakes (if using) and cook, stirring, until garlic is beginning to get golden around the edges, about 1 minute. Carefully add tomatoes (beware of splatter!), then 2 1/2 tsp. salt and 1 cup water. Bring sauce to a simmer and cook, stirring occasionally, until slightly reduced, 10-12 minutes. Mix in spinach and cook until wilted, about 2 minutes. Add beans and cook until warmed through, about 3 minutes. Taste ragù and season with more salt if needed.
• Meanwhile, heat broiler. Melt butter in a small saucepan over medium heat. Mix in grated garlic and remaining 1/2 tsp. salt and cook until fragrant and sizzling but garlic is not yet browned, about 30 seconds; remove from heat.
• Arrange bread, cut side down, on a foil-lined baking sheet and broil until golden brown, about 1 minute. Remove from broiler and turn bread over. Brush untoasted sides of bread with garlic butter and broil until evenly golden brown on top, about 1 minute (keep watch; it will go fast).
• Divide toast among plates. Ladle a generous amount of ragù over and top with Parmesan and parsley.
• Do Ahead
• Ragù can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low.

Steps:

• Heat the oil in a small pan, add the onion and pepper, and fry gently until soft, about 10-15 mins. Crush half the garlic and add this to the pan, along with the tomatoes, paprika, vinegar, beans, sugar and some seasoning. Bring to a simmer and cook for 10-15 mins or until slightly reduced and thickened.
• Toast the bread, rub with the remaining garlic and drizzle with a little oil. Spoon the beans over the toast, drizzle with a little more oil and scatter over the parsley.