We blogged about this recipe here.
Baked Beans on Toast
Ingredients
- 1 14.5 oz can diced fire-roasted tomatoes
- 2 14.5 oz cans Great Northern beans, rinsed and drained
- 3 cloves garlic, minced
- 1/2 medium onion, diced
- 1 tsp hot smoked paprika
- 2 tsp Worcestershire sauce (omit for vegetarian)
- 1/2 tsp Tabasco sauce
- 2 T brown sugar
- 2 tsp salt
- 2 tsp minced rosemary
- grated cheddar cheese (optional)
- good quality artisan bread, sliced about 1/2″ thick and toasted
Preheat oven to 350 degrees.
Carefully mix all of the ingredients together in an 8″x8″ glass oven proof dish. Bake for 1 hour. Remove from oven and spoon over toast. Sprinkle with cheddar cheese, if desired.
Freeze whatever is leftover for another day or use the leftovers for breakfast: some toast, topped with re-warmed beans, then a poached or fried egg on top – and maybe, if you’re wild and crazy, a dash of Sriracha on top. Recipe brought to you by Andy and Ann and Big Little Meals