Baked Beans and Toast
Just thinking about a toasted bread topped with baked beans is making my mouth drool right now. Growing up this was a special treat and now its cherished even more because of its pantry stable abilities.
A PANTRY STAPLE MEAL
With minimal ingredients this can be a meal on your table during “corona-era” too. Be sure to grab a pack of baked beans on your next grocery day! Everything else, I am sure you have hanging out in your fridge or pantry.
- BREAD! Honestly any kind of bread you have hanging out will do. I love white bread with this recipe, but you can most definitely use a whole grain or gluten free version.
- CHEESE! I love a good Mexican blend, but whatever you have on hand will do.
- BAKED BEANS! I grew up eating vegetarian baked beans which is available at almost all grocery stores. Bush’s Brand is a childhood favorite! But, if you’re going for a real British experience then Heinz is the way to go (available at most Indian Grocery stores)
- ONIONS! Nothing tastes as good as fresh chopped onions with any recipe in my opinion.
- HOT SAUCE! This is debatable, folks. I love Taco Bell Hot Sauce on top of my Beans and Toast, but you can add whatever you favor. Even ketchup :).
Baked Beans and Toast Recipe
This is a popular British recipe with added Indian and Mexican flavors!
- 12 oz baked beans
- 1 tsp ajwain seeds
- 2 cloves garlic
- red chili powder (optional)
- 4 toasted sliced bread
- shredded cheese
- finely chopped onions
- Taco Bell Hot Sauce (or equivalent)
Heat some oil in a sauce pot
Add the ajwain seeds and let them slightly cook (about 5-7 seconds).
Add the can of baked beans and fresh garlic.
Mix well and let the beans come to a boil.
Layer baked beans on top of the toasted bread.
Add cheese, onions, and hot sauce.