Chili Tomato & Basil Baked Beans on Toast

Louise Mead

Everyday baked beans from a can on toast is certainly delicious enough. However, when you have just a little more time, this twist on the classic dish can make for a very satisfying feed!

  1. 1 red onion, diced
  2. 2 cans of mixed beans (or any beans of your choice), drained and rinsed
  3. 1 can of chopped tomatoes (or 14.5 oz of fresh chopped tomatoes if you prefer)
  4. 1-2 chilies, chopped
  5. Handful of chopped basil
  6. 2-3 cloves of garlic
  7. Splash of olive oil
  8. 1 cup of water
  9. Sliced bread of your choice
  10. Salt & pepper to taste

Fry the onions in a pan with some of the olive oil. After a few minutes, add the chilies and garlic.

Once the onions, chilies, and garlic start to brown, add the beans.

Add the chopped basil and stir well, then add in the tomatoes. Season.

Add half the water, before bringing to a boil then turning down to simmer.

Keep on low heat, stirring occasionally, topping up with water when needed, until the beans are cooked through.

Spray or drizzle the bread with olive oil then grill until crisp. Load the beans on top, season again if you wish, and garnish with any remaining basil.

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