Smokin’ Beans on Toast

I’ve yet to meet anyone who doesn’t like beans on toast. If you’ve ever been a student then you’ve most likely enjoyed your fill of the ready-made canned beans poured over toasted white bread. These beans make for a quick and easy meal that’s tasty and filling but my recipe for home-made baked beans takes it to another level. Smoked paprika is the secret weapon here. You can whizz this recipe up on 15 minutes but I like to simmer the beans until they have softened and the sauce has thickened. They’re even better the following day.



 What you’ll need (serves 4 -6):

  • 2 x 400g canned Haricot or Cannellini beans
  • 1 small white onion finely chopped
  • 2 cloves of garlic finely chopped
  • 400g can of chopped tomatoes
  • 2 tablespoons of fine sugar
  • 2 tablespoons of tomato paste
  • 1 to 2 teaspoon of smoked paprika (to your taste)
  • 2 tablespoons of vegetable oil


  1. Heat the oil in a pan over a medium heat, add the onion and cook until translucent. Then add the garlic and paprika and cook for 3 mins. Add the tomatoes and sugar and give a good stir. Cook for another 5 mins.
  2. Add the beans. You can simply heat through for five minutes and serve but I like to give the beans time to go a little mushy.
  3. When your beans are ready toast some ciabatta or sour dough bread. Load up your toast, season with some salt and pepper.


Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter I’d love to see them xTx

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