Ingredients:

  • 1 (14-16 ounce/ 400-450g) can baked beans in tomato sauce (Heinz is traditional)
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon (5ml) tomato paste (tomato purée)
  • 1/2 teaspoon (2.5ml) smoked paprika
  • 1/4 teaspoon (1.25ml) garlic powder
  • Pinch of cayenne pepper (optional, for a kick)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon (15g) butter, or olive oil
  • 4 slices of bread (sourdough or a good crusty loaf recommended)
  • 2 tablespoons (30g) butter, softened
  • Grated cheddar cheese (optional)
  • Chopped fresh chives or parsley (optional)

Instructions:

  1. Toast the bread slices to your desired level of golden-brownness. Butter them generously while still warm.
  2. Melt butter or heat oil in a small saucepan over medium heat.
  3. Add Worcestershire sauce, tomato paste, smoked paprika, garlic powder, and cayenne pepper (if using) to the saucepan. Cook for about 30 seconds, stirring constantly, until fragrant.
  4. Add the canned baked beans to the saucepan. Stir well to combine with the flavour base.
  5. Bring the beans to a gentle simmer. Season with salt and pepper to taste. Cook for 5-7 minutes, stirring occasionally, until heated through and slightly thickened.
  6. Spoon the hot beans evenly over the buttered toast. Enjoy your beans on toast.
  7. Sprinkle with grated cheddar cheese and/or chopped fresh chives/parsley, if desired. Serve immediately.