Baked Beans on Toast

Method

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1. Heat the oil in a small saucepan over medium heat and cook the garlic for 30 seconds.

   Mark done Start 30 sec timer

2. Stir in the tomato purée for 1 minute, then add the passata, sugar, vinegar, paprika and mustard.

   Mark done Start 1 min timer

3. Simmer 3 minutes until slightly thickened.

   Mark done

4. Add the beans and salt and simmer 5 minutes, until the sauce clings to the beans.

   Mark done

5. Meanwhile toast the bread until golden and butter it while hot.

   Mark done

6. Spoon the beans over the toast and top with the cheddar if using.

   Mark done

Chef’s Tips

• Simmer only until the sauce clings. Longer and the beans burst.
• Butter the toast while it is hot so it melts in.
• A little sugar and vinegar balance the tomato. Taste and adjust.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A fried egg
• A mug of tea
• Grilled tomatoes

Storage & Reheating

Refrigerate the beans up to 4 days and reheat gently. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.