I’ve been living in England for 5 1/2 years now and there have been more cultural differences than I think I was originally prepared for. One thing that I prepared myself for before moving here was bad food, and I was relieved to find that the food in London is diverse, plentiful and yummy. There are food combinations that have taken some getting used to like scotch eggs, black pudding, and what I’m featuring today, baked beans on toast.
Beans. On. Toast. What was even more odd is that beans on toast is a breakfast food! My British readers are probably saying, “yeah? And?” It’s just odd because in the States you’d have baked beans at a barbecue, not for breakfast.
Anyway, lately (after 5 years of avoiding) I’ve been coming around to the traditional English breakfast and have recently become a fan of beans on toast. Now being me, I don’t eat any old beans out of any old can– I like mine the posh way! So today I give you my recipe for Posh Beans on Toast (slightly adapted from here).
1 can cannelloni or butter beans
1 can chopped tomatoes
200ml vegetable stock
1 red onion chopped in thin slices
1 pack of lardons or 1/2 pack of bacon, chopped
1 tsp brown sugar
1/4 tsp thyme
sourdough bread slices
salt and pepper to taste
Put around a teaspoon of oil in a pot and fry your bacon and onions until they go soft– around 5 minutes. Then add your chopped tomatoes, vegetable stock, brown sugar, thyme and salt/pepper. Bring to a low boil and let simmer for around 5 minutes, then add your beans. Once your pot comes back to a low boil, let this simmer anywhere from 10-15 minutes to cook off excess water and thicken your beans.
Once your beans are ready, heat up a frying pan. Instead of putting oil in the pan, lightly drizzle/brush olive oil on both sides of your toast and then lay in your hot pan, flipping and toasting on each side.
This goes very well with a fried egg, and I loved the recipe so much that I just made a giant batch that I’ll be carrying to work to have for breakfast this week! Very yum.