Normally at the weekend either Stew or I will plan a nice breakfast or brunch for us to enjoy on Saturday morning. It’s the only day of the week where we have the time to make something a little more fancy than our usual dish of cereal and fruit. However this weekend just gone, we both found ourselves busy on Friday, dining at The Artisan Bistro in Chelsea (review coming soon), and so neither of us had bought anything or really thought about what we were going to eat at the weekend.
So Saturday morning, when we wake up, we’re fancying something a little more exciting than our regular weekday breakfast. After having a hunt around in our pantry we decide upon beans on toast, but not just any beans on toast. We always keep a variety of tins of beans in the cupboard – red kidney beans, black eyed beans, butter beans etc. So we decided to add some butter beans into the mix, along with one red pepper and of course baked beans. Plus a splash of tabasco and worcestershire sauce. Hey presto, we have a spicy, flavourful, ‘posh’ beans on toast!
Super easy to make, super tasty and you can really put your own spin on it with whatever you happen to have in your cupboards.
Ingredients (serves 2)
1 can baked beans
1 can butter beans
1 red pepper, chopped
2 handfuls kale
1 tsp Tabasco
1 tbsp Lee & Perrin’s Worcestershire sauce
1 tsp paprika
1 tbsp tomato purée
Oregano, thyme, salt and black pepper to season
1. Fry pepper in a splash of olive oil in a frying pan, over a medium heat for 3-4 mins or until softened. Add the paprika and some salt and pepper to season.
2. Add the butter beans, tomato purée and a splash of water and stir well.
3. Pop the kale in a colander over a pan of boiling water and steam for 5 mins or until softened.
4. At the same time pop your bread on to toast and add the baked beans to the frying pan, plus the Tabasco and Worcestershire sauce.
5. Keep stirring the bean mixture and butter the toast. Ladle the beans on top of the toast and add the kale to the side.
6. Season by sprinkling over a little oregano, thyme and more black pepper.
If you don’t fancy the kale, you don’t have to include it. Perhaps instead you’d rather add a poached egg on top, or a side of avocado. Perhaps you’d prefer to use a different type of bean, or add some chopped tomatoes into the mix. The possibilities are endless, add your own spin!