I might just be the only British person that’s not a fan of traditional baked beans on toast. There’s something about the taste of the tinned sauce that just doesn’t do it for me.
My homemade beans on toast, however, are a different story. The sauce is made from scratch with tomatoes, garlic and oregano then blended until smooth before adding the beans.
It only takes 15 minutes to make and served with toasted sourdough it’s the perfect easy meal. Great for breakfast, lunch or whenever you fancy something quick and easy.
Why You’ll Love Homemade Beans on Toast
Ready in 15 minutes: Perfect when you want something quick and satisfying.
Simple ingredients: Made with everyday cupboard staples, including passata, tomato purée and tinned or jarred beans.
High in protein: With over 28g per portion, this one will really fill you up.
High in fibre: This meal contains two thirds of your daily fibre target.
Plant-based: A simple meat-free meal that works well for breakfast, lunch or dinner.
Why I Chose These Ingredients
Beans: they provide the majority of the plant-based protein and fibre. They’re a cheap store cupboard staple too. You can use your favourite white beans – I used cannellini beans.
Tomatoes: Passata and tomato purée create the rich tomato base. Tomatoes also contain lycopene, a powerful antioxidant.
Garlic and oregano: These simple ingredients add plenty of flavour without needing a long list of seasonings.
Maple syrup: Just one tablespoon helps balance the acidity of the tomatoes. You can adjust the amount to suit your taste or use brown sugar, if preferred.
Sourdough bread: I love serving these beans on toasted sourdough, but wholemeal toast is another great option if you want to add more fibre.
How to make homemade baked beans
Making baked beans on toast from scratch is easier than you might think. You don’t need to actually bake them in the oven and they are ready in 15 minutes.
For this recipe, the tomato sauce is cooked on the hob, blended until smooth and then combined with the beans.
The result is an easy homemade baked bean recipe that you can serve straight away on toast. You can also make a larger batch of the sauce to keep in the fridge for a quick meal later in the week.
Are homemade beans on toast healthy?
Beans on toast can be a really nutritious, budget-friendly meal. It’s high in plant protein and really high in fibre too.
Making your own tomato sauce also means you can control the ingredients. Particularly, how much salt and added sugar you use.
I like serving mine on wholemeal sourdough, although any wholemeal bread will work. Try and avoid white bread if you want to ensure you have more fibre and protein.
Storage and Shelf Life
The beans themselves can be stored in the fridge for up to 4 days.
Make sure to allow to cool fully before adding to an airtight container and refrigerating. It’s a great idea to double the recipe and store in the fridge for easy meal prep lunches.
They can also be frozen for up to 3 months.
Recipe Tips
Choose your beans: Cannellini beans, haricot beans or butter beans all work well. Just make sure to drain them before adding them to the sauce. And yes, tinned will work if you don’t have jarred beans.
Adjust the sweetness: The maple syrup balances the acidity of the tomatoes, but you can start with less and add more if needed. I’ve played around with this and think that 1 tbsp works well but you do you.
Add some heat: A pinch of chilli flakes gives the sauce a gentle kick. Leave them out if you prefer a milder flavour.
Make it extra filling: Serve with a handful of wilted spinach or some sautéed mushrooms on the side.
Blend the sauce: I think blending the sauce gives more of a traditional ‘beans on toast’ texture. If you prefer it more ‘chunky’, feel free to skip this step.
Related Recipes
If you enjoy beans, try some of my other easy bean recipes:
Homemade Beans on Toast
Ingredients
- Small white onion
- 2 cloves garlic
- 2 tsp olive oil
- ½ tsp dried oregano
- Pinch chili flakes optional
- 2 tbsp tomato puree/paste
- 250 ml passata (1 cup)
- 1 ½ tsp soy sauce or tamari
- 1 tbsp maple syrup
- 1/2 tsp sea salt
- 570 g jar of white beans (20oz) e.g. cannellini
- 4 slices wholemeal or sourdough bread
Instructions
- Finely chop the onion and finely chop or mince the garlic.
- Heat the olive oil in a small pan over a medium heat. Add the onion and cook for 5-6 minutes until starting to soften. Add the garlic for the final 2 minutes.
- Add the oregano, chilli flakes (if using), tomato purée, passata, soy sauce or tamari, maple syrup and sea salt. Stir well, bring to the boil, then reduce the heat and simmer for 5–6 minutes.
- Use a stick blender to blend the sauce until smooth. Taste and adjust the seasoning, adding a little extra salt and black pepper, if needed.
- Drain the beans and stir them into the sauce. Simmer gently for a minute or two until the beans are heated through.
- Toast the sourdough and spoon the homemade beans over the top. Serve straight away.
Notes
- Nutritional information includes the sourdough bread.
- Consistency: If the sauce is too thick, add a splash of water. If you prefer a thicker sauce, let it simmer for another minute or two.
- Serving suggestion: The recipe makes four slices of beans on toast. The nutritional information is based on 2 slices per person. However, you can divide into four smaller portions, if preferred.
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