A big comfort food of mine is beans on toast. I recently read an article on buzzfeed where American people were amazed and disgusted that the Brits ate such a thing. So it was with stubborn national pride that I had to make beans on toast for breakfast this weekend!
Only I didn’t want to heat up a tin of Heinz and pour them on a soggy piece of buttered toast (although that is great too!) as this is what was being attacked, so I decided to make some alterations. The beans I used to have as a kid were those horrible things with hotdogs in them. They tasted good, but GOD ONLY KNOWS what those sausages were made out of!
I used to make a similar thing with chorizo back in my ‘meatier’ days. If that is your thing or you are using a soyrizo link, then simply leave out the smoked paprika from the ingredients, those sausages are smoky enough. I am using good old Linda McCartney vegan sausages as that is what I have, so am helping them along with the paprika, but any sausage will do. I also wanted to spice it up a bit, so used some chopped red chilli, sweetened the beans with some chopped cherry tomatoes and added some acidity with some lemon juice at the end.
Protein and calorie info:
Serving with 2 slices wheat toast – 561 calories / 30.7g protein
- 1 tin cannellini beans, drained and rinsed
- 1 chorizo/soyrizo sausage. I used 2 Linda McCartney vegan sausages, chopped
- ½ brown onion, diced
- 1 garlic clove, minced
- 1 garlic clove, peeled (to rub on toast)
- 1 red chilli, deseeded and finely chopped
- A small handful of cherry tomatoes. I used 8 from a variety pack, quartered
- 1 tablespoon smoked paprika
- 8 sprigs fresh thyme (or 1 teaspoon dried thyme)
- Bread for toasting (I used sliced sourdough)
- 1 tablespoon extra virgin olive oil, plus extra for drizzling on toast
- 1/2 lemon
- Heat a tablespoon of olive oil in a pan over medium heat for a few minutes and then add the sausages. Cook for 4-5 minutes or if using frozen sausages like I did, cook them as per the package instructions (I baked them), chop after and go to step 2
- Heat a griddle pan on medium/high heat on a separate hob. This is for the bread later on (if using sourdough)
- Add the onion and chilli to your pan with the sausages. Cook for a couple of minutes, until the onion softens
- Chuck in the minced garlic and cook for a minute more
- Add the beans, paprika and thyme, toss everything together and turn the heat to low. Cook for 2 minutes
- Add the cherry tomatoes and heat for 2 more minutes
- Meanwhile, toast your sourdough for 2-3 minutes on the hot griddle pan or just chuck some bread in the toaster. Wipe the side you are putting the beans on with the dry garlic and drizzle with olive oil. Trust me, this makes a big difference
- Season with salt and pepper
- Pour the beans on the toast
- Squeeze some lemon juice over the top
Aretha Franklin “Lady Soul”
Going into this recipe with a stupid sense of battered pride, I wanted to listen to something that reminded me of growing up in England. I then thought about my original ‘mod’ roots and noticed a few things – Modernism was based pretty much solely on American culture, especially American Black culture, Heinz beans are a German company, I have altered these beans to be almost a Spanish dish, rubbing garlic on bread and drizzling oil is very much a Mediterranean thing to do, sourdough bread originates from Egypt, the cannellini bean is Italian (I think), I now live in Melbourne and Los Angeles is my favourite City in the World.
I did wash it down with a mug of Yorkshire tea though! But the mug was from IKEA, a product of Sweden.
My point is we live in a multicultural World these days and that is VERY much a good thing. The British have done amazing things with food, but we have done some terrible things as well. As has every Country. The USA has given us some AMAZING food and some TERRIBLE food. The good people of ‘Merica may not enjoy beans on toast, the crazy fools, but they have given us countless foods (cornbread alone is worthy of eternal praise) that we all eat and love.
PLUS, they gave us Aretha Franklin and that is more important than any legume on bread recipe….