Baked Beans on Toast

We blogged about this recipe here.

Baked Beans on Toast

  • Servings: 4
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  • 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

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