Spiked Beans And Toast Recipes

BROTHY BEANS AND GREENS ON TOAST

Steps:

• In a large skillet, heat oil and garlic over medium until garlic begins to sizzle, about 1 minute. Add chard stems and season with salt. Cook, stirring, until crisp-tender, 5 to 6 minutes.
• Add chard leaves, cover, and cook, tossing once, until bright green and just tender, about 3 minutes.
• Add beans and cooking liquid; simmer until heated through, about 30 seconds. Season to taste, drizzle with oil, and squeeze with lemon before serving over toast.

SPICY BEANS ON TOAST

Steps:

• Put a frying pan of water on to boil for the eggs, and toast the bread. Heat the oil in a pan, add the onion and gently cook for a few mins until it softens. Sprinkle the spices into the pan and stir briefly to toast them. Tip in the tomatoes and beans, and warm through.
• Turn down the heat under the frying pan so that the water is just simmering, then crack in the eggs and gently poach them until the whites are firm but the yolks are still runny. Pile the beans onto the toast (you can butter the slices or leave them plain), place the eggs on top and sprinkle with extra cumin. If you have any fresh herbs around like coriander or parsley, you can sprinkle them on, too.

THE PERFECT BEANS ON TOAST

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.

BAKED BEANS ON TOAST

Steps:

• toast your bread.
• butter if you like butter.
• cut into 2 big diagonal traingles.
• heat baked beans.
• pour over toast.
• serve.

SMOKY BEANS AND GREENS ON TOAST

Steps:

• Heat a large, heavy (preferably cast-iron) skillet over medium. Brush the bread on both sides with the olive oil. Lay the bread in the skillet and cook, pressing occasionally with a spatula, until crisp and golden brown, about 90 seconds per side. (If your slices are large, you may have to do this in two batches.) Set the bread aside.
• Heat a Dutch oven or other heavy pot over medium-high heat. Add the bacon and cook, stirring frequently, until it has browned a little and rendered at least a tablespoon of fat, about 4 minutes. Add the onion and cook, stirring, until it has softened and turned golden, about 4 minutes. Add the garlic, paprika, thyme (if using), red pepper flakes, and, if you're using canned beans, 1 teaspoon kosher salt and cook, stirring, for a minute or two.
• Add the slightly wet kale in batches, using tongs to stir the leaves into the onion mixture; wait for one handful of kale to wilt and shrink before adding the next. When the last of the greens has been added, add the beans and broth. Raise the heat and let the beans and greens simmer for a minute or two, just to warm the beans and bring the flavors together. Taste and add more kosher salt if necessary.
• Serve the greens and beans over the toast in wide, shallow bowls, dusted with a little more smoked paprika.

SIMPLE BEANS ON TOAST

Steps:

• Heat 2 tablespoons olive oil in a large pot over medium heat until it shimmers. Add the garlic, onion, carrot and celery and cook, stirring frequently, until the vegetables are soft and fragrant but not browned, about 8 minutes.
• Add the beans and enough water to cover by about 2 inches. Increase the heat to high and bring to a boil; cook for 15 minutes. Reduce the heat to a very gentle simmer (bubbles just barely breaking the surface), partly cover and cook until the pot stops smelling like the aromatics and starts smelling like the beans, 1 hour to 1 hour 15 minutes. Add more water if necessary to keep the beans fully submerged. Gently stir in kosher salt and continue cooking until the beans are creamy in texture but not bursting, 10 to 45 minutes more.
• Drain the beans, reserving the tasty cooking liquid for another purpose, such as a base for soup or a vehicle for egg poaching. You can store leftover beans in their cooking liquid in an airtight container in the fridge for up to 5 days.
• Toast the bread and then butter each piece. Spoon about 1/2 cup beans onto each piece of toast and coarsely crush with a fork. Divide the remaining whole beans among the toasts (about 1/4 cup per toast). Drizzle with olive oil and sprinkle with sea salt and pepper to taste.

SPIKED BEANS AND TOAST

Steps:

• Heat a skillet over med-high heat; add the bacon and cook until crisp, 5 minutes.
• Add in the onions; decrease heat to medium; cook the onions with the bacon until they are soft, 5-6 minutes.
• Stir in the baked beans; heat the beans through, then decrease heat to low.
• Remove pan from heat; add in the whiskey and stir it in; then return pan to the heat.
• If the whiskey flames, the flame will die out in less than 10 seconds-just be prepared.
• For a full whiskey-spiked flavor, the trick is to avoid the flame and just warm the alcohol; think hot toddy.
• Season the spiked beans with black pepper.
• Combine the softened butter with the honey; spread the mixture evenly over the toast; serve the beans with honey-buttered toast.