Homemade beans on toast
“Beanz Meanz Heinz” The phrase was created by advertising executive Maurice Drake and went on to become one of the best-known advertising slogans in the United Kingdom. Drake later said the slogan was “written over two pints of beer in “The Victoria” a pub in Mornington Crescent, England. I have to admit I was brought up on Heinz beans on toast as a kid-yes my mother was a fantastic cook and we always had a lovely home cooked meal each night after school. But the one essential was always there to fall back on was “a can of Heinz baked beans” in the pantry. If we were left to fend for ourselves over the weekend (while my mam sat for hours with her sewing machine making pillow case covers to make extra cash) my brother Michael and sister Julie would open a can each, warm the beans through in a pot on the stove, toast some white bread and savor a piping hot lunch of beans on toast.
Even in my early days a chef, it’s amazing how you would work all day in a kitchen preparing beautiful fresh food, but at the end of the shift you looked forward to opening a can of beans and eating them straight from the can or making a big breakfast (at 11pm at night) or even having them on toasted bread. For the past 20 years my focus has been more on nutrition and using fresh vegetables, fruits, nuts, seeds, whole grains and yes beans to improve not only my health but my family. Actually I can’t even remember the last time ate a can of Heinz baked beans, but when I get nostalgic, I still have beans on toast every now and again. Follow along this recipe and make your own version of this amazing food.
Homemade beans on toast
2 teaspoons olive oil
1 onion, peeled and sliced
2 garlic cloves, peeled and crushed
8 cherry tomatoes, roughly chopped
1 tablespoon red wine vinegar
1 teaspoon maple syrup
2 cups mixed beans (black beans, chickpeas, butter beans or red kidney beans)
4 slices whole wheat bread
4 thin slices of Saint-André cheese
1 teaspoon fresh oregano leaves
How to make:
Take a small saucepan and add the oil, place over a medium heat on the stove, then add the sliced onions, cook for 10 minutes until soft, then add the garlic and cook for 2 minutes.
Stir in the chopped tomatoes, vinegar, maple syrup and simmer gently for 5 mins and season to taste. Add the beans and allow to-warm through, approx. 2 minutes.
Turn on the grill and toast the slices of bread, when toasted add even amounts of the beams and tomato sauce, and then dot the Saint-Andre cheese on top. Place back under the grill and cook until the cheese is bubbling.
Remove from the grill and sprinkle the oregano over just before serving with an extra pinch of black pepper.