Beans on Toast
April 2, 2012 § Leave a comment
The first time that I backpacked through India, I travelled alone and met two English girls on the train who had arrived a day before me. During the four months that we travelled together, I watched them eat all kinds of English food that the British had left behind. My friends, who were not fans of eating curry for breakfast, would devour on chips, sausage and eggs, while I was hooked on eating beans on toast.
I still really love beans on toast and find it a good solution to a quick protein rich vegetarian breakfast. When my son has an early morning soccer game, I like to feed him a healthy meal that will give him energy throughout the game. I often make this quick delicious breakfast that we both enjoy.
Cooking time 15 minutes
Makes 4 pieces
1 tsp (5 ml) olive oil
1 tbsp (15 ml) finely diced red onions
1/4 cup (65 ml) red pepper
1 425 gram can of organic baked beans
1 tbsp (15 ml) chopped cilantro
4 pieces of toasted bread
sliced of vegan or regular mozzarella or cheddar cheese (optional)
1. Heat a medium-sized pan on medium heat and add the olive oil and onions. Saute until caramelized and add the red pepper. Cook until the peppers slightly soften and add the baked beans. Cook until the beans bubble, add the cilantro and turn off.
2. Toast the bread and place on a baking tray. Spoon the beans onto the bread, layer with cheese and broil in the oven on low heat. Pull the tray out of the oven when the cheese is melted and serve.