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
- 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.
- 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.
- 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!