Smoky Beans on Toast Recipe

Introduction

Smoky Beans on Toast is a comforting and flavorful twist on a classic breakfast or snack. This recipe combines tender beans in a rich, smoky tomato sauce served on rustic toasted bread, perfect for a quick and hearty meal.

Ingredients

• 1 tablespoon avocado oil (or preferred cooking oil)
• 1 small red onion, finely diced
• 2 cloves garlic, minced
• 3 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 1 cup vegetable broth, low sodium
• 1 tablespoon brown sugar
• 1 tablespoon blackstrap molasses
• 1 tablespoon tamari, low sodium (sub soy sauce)
• 1 tablespoon apple cider vinegar
• 1 15-ounce can great northern beans (or navy beans), rinsed and drained
• 1/4 teaspoon sea salt, more to taste
• Fresh cracked pepper, to taste
• 2-4 slices rustic bread

Instructions

1. Step 1: Heat the oil over medium heat in a large skillet. Once shimmering, add the diced onion and sauté until softened and lightly golden, about 3-4 minutes.
2. Step 2: Add the minced garlic and cook for 30-60 seconds until fragrant.
3. Step 3: Stir in the tomato paste and cook for another 30-60 seconds until it slightly darkens.
4. Step 4: Add the smoked paprika, ground cumin, and crushed red pepper flakes. Sauté for 30 seconds to release their aromas.
5. Step 5: Pour in the vegetable broth, then add the brown sugar, molasses, tamari, apple cider vinegar, salt, and freshly cracked pepper. Stir everything to combine and bring to a gentle simmer.
6. Step 6: Add the rinsed and drained beans to the skillet. Stir to mix well and let simmer gently for 10 minutes, stirring occasionally, until the sauce thickens. Taste and adjust seasoning if desired.
7. Step 7: Lightly toast your rustic bread slices. Spoon the smoky beans evenly over the toast and serve warm. Enjoy!

Tips & Variations

• For extra heat, add a pinch more crushed red pepper or a dash of hot sauce.
• Swap out great northern beans for cannellini or black beans for a different texture.
• Use gluten-free bread to make this recipe suitable for gluten-sensitive diets.
• Add a handful of chopped fresh herbs like parsley or cilantro for brightness before serving.

Storage

Store leftover smoky beans in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce becomes too thick. Toast fresh bread when ready to serve again for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans other than great northern beans?

Yes, you can substitute with navy beans, cannellini beans, or black beans. Just make sure to rinse and drain them before adding to the recipe.

Is there a vegan option for this recipe?

This recipe is naturally vegan when using plant-based ingredients like vegetable broth and tamari. Just choose bread without dairy or eggs if needed.

Smoky Beans on Toast Recipe

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★★★★★

4.8 from 95 reviews

• Author: Simon
• Total Time: 30 minutes
• Yield: 2–4 servings 1x
• Diet: Vegan

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Description

Smoky Beans on Toast is a comforting and flavorful vegan dish featuring tender beans simmered in a smoky, spiced tomato sauce, served atop rustic toasted bread. This hearty meal combines the richness of smoked paprika, cumin, and molasses with the tanginess of apple cider vinegar and tamari, perfect for a satisfying breakfast, lunch, or light dinner.

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Ingredients

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For the Beans

• 1 tablespoon avocado oil (or preferred cooking oil)
• 1 small red onion, finely diced
• 2 cloves garlic, minced
• 3 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 1 cup vegetable broth, low sodium
• 1 tablespoon brown sugar
• 1 tablespoon blackstrap molasses
• 1 tablespoon tamari, low sodium (substitute soy sauce)
• 1 tablespoon apple cider vinegar
• 1 15-ounce can great northern beans (or navy beans), rinsed and drained
• 1/4 teaspoon sea salt, more to taste
• Fresh cracked pepper, to taste

For Serving

• 2–4 slices rustic bread

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Instructions

1. Heat the oil and sauté onion: Heat avocado oil over medium heat in a large skillet until shimmering, then add the finely diced red onion. Sauté for about 3-4 minutes until the onion is softened and lightly golden.
2. Add garlic: Stir in the minced garlic and cook for 30 to 60 seconds until fragrant but not browned.
3. Incorporate tomato paste: Add the tomato paste to the skillet and cook for another 30 to 60 seconds, allowing it to slightly darken and deepen in flavor.
4. Spice it up: Add the smoked paprika, ground cumin, and crushed red pepper flakes, sautéing for 30 seconds until they release their aroma.
5. Add liquids and seasonings: Pour in the vegetable broth, then add brown sugar, blackstrap molasses, tamari, apple cider vinegar, sea salt, and freshly cracked pepper. Stir everything to combine and bring the mixture to a mild simmer.
6. Simmer the beans: Add the rinsed and drained great northern beans to the skillet, stirring gently to incorporate. Let the mixture simmer gently for 10 minutes, stirring occasionally until the sauce thickens. Taste and adjust seasoning if needed.
7. Toast the bread and serve: Lightly toast rustic bread slices and spoon the smoky beans on top. Serve warm and enjoy this hearty, flavorful dish.

Notes

• For spicier beans, increase the crushed red pepper flakes to taste.
• Use gluten-free bread to make this recipe gluten-free.
• To reduce sugar, omit or reduce brown sugar and molasses quantities.
• Leftovers keep well refrigerated for up to 3 days.
• This dish is vegan and can be adapted by serving with fried eggs for non-vegans.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: British

Keywords: beans on toast, smoky beans, vegan breakfast, vegan dinner, easy vegan recipe, plant-based meal, smoky tomato beans, quick healthy meal