These easy homemade baked beans on toast make the perfect savoury breakfast. They’re really delicious, wholesome and nothing like the syrupy beans you would get out of a can. The purpose of this recipe is not to replicate the canned baked beans, but rather to create a more savoury or more ‘gourmet’ version of classic baked beans.
The tomato sauce is flavoured with smoked paprika and cumin. This makes it rich, flavourful and umami-forward. The depth of the sauce is balanced with some fresh parsley and spring onion. Once baked, the butter beans are really creamy. However, my favourite thing is when the tomato sauce of the baked beans is soaked up by the sourdough bread. This makes my mouth water just thinking about it!
For this recipe you will need just a few simple, affordable ingredients. To prepare the beans there is about 5-10 minutes of “hands-on” work. Once the beans are in the oven you will have 15 minutes to prepare coffee and take a shower or clear your emails while waiting for your breakfast to cook.
If you love a savoury breakfast, then you’ll also love these recipes:
I hope you like making (and eating!) these homemade baked beans. Please don’t forget to let me know how you go and tag me in your creations on Instagram @nothangryanymore. I love seeing them!
Homemade Baked Beans on Toast
(Click on the stars to vote!)
- 1/2 tbsp white sesame seeds
- 1 tbsp olive oil
- 1 spring onion
- 1 can butter beans or cannellini beans (or 240g)
- 1 can chopped tomato
- 1 tbsp tomato paste
- 1 handful parsley (stalks and leaves)
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp chili flakes (optional)
- salt and pepper to taste
- 2 slices sourdough bread (or any bread you like)
- Preheat the oven to 160°C fan.
- Heat up a cast iron pan or oven proof pan and toast the sesame seeds until light brown/golden in colour. Once toasted, remove the sesame seeds and put them aside for later.
- Thinly slice the spring onion and put the green parts aside for topping the baked beans once they're done.
- Thinly chop the stalks of the parsley.
- Add the white parts of the spring onion, parsley stalks and 1 tbsp of olive oil into the hot pan. Fry for 2 minutes.
- Drain and rinse the butter beans and add them to the pan together with the tomato paste, ground cumin, smoked paprika, chili flakes and a pinch of salt. Cook for 2 minutes.
- Add the chopped tomato, stir and place the pan into the oven. Bake for 15 minutes at 160°C fan.
- Once baked, serve the baked beans on sourdough toast and top them with the toasted sesame seeds, parsley leaves and the green part of the sliced spring onion.