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.
Keyword baked beans, butter beans, cherry tomatoes, parsley, spring onion
Nutrition Facts
Homemade Baked Beans on Toast
Amount Per Serving (410 g)
Calories 381Calories from Fat 98
% Daily Value*
Fat 10.9g17%
Saturated Fat 1.5g9%
Trans Fat 0.01g
Polyunsaturated Fat 1.9g
Monounsaturated Fat 5.7g
Cholesterol 0mg0%
Sodium 739mg32%
Potassium 825mg24%
Carbohydrates 58.9g20%
Fiber 10.8g45%
Sugar 10.4g12%
Vitamin A 1476IU30%
Vitamin C 32.4mg39%
Calcium 156mg16%
Iron 6.4mg36%
* Percent Daily Values are based on a 2000 calorie diet.
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