📝 About This Recipe
More than just a quick snack, this elevated British classic transforms humble canned haricot beans into a rich, umami-packed masterpiece. By simmering the beans with a touch of butter, Worcestershire sauce, and smoked paprika, we create a velvety texture that contrasts perfectly with thick-cut, buttered sourdough. It is the ultimate soul-warming comfort food that bridges the gap between a simple childhood memory and a sophisticated bistro brunch.
🥗 Ingredients
The Beans
- 1 can (415g) Heinz Baked Beans (standard blue tin for authenticity)
- 1 tablespoon Unsalted Butter (cold)
- 1 teaspoon Worcestershire Sauce (for deep umami flavor)
- 1/4 teaspoon Smoked Paprika (adds a subtle wood-fired depth)
- 1/2 teaspoon Dijon Mustard (adds a sharp, vinegary kick)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 2-3 dashes Hot Sauce (optional, like Tabasco or Cholula)
The Foundation
- 2 thick slices Sourdough Bread (approx 1-inch thick)
- 2 tablespoons Salted Butter (softened for spreading)
- 1 clove Garlic Clove (peeled and left whole)
Garnish & Toppings
- 1/2 cup Mature Cheddar Cheese (finely grated)
- 1 tablespoon Fresh Chives (finely chopped)
- 1 pinch Maldon Sea Salt (for finishing)
👨🍳 Instructions
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1
Open the can of beans and pour them into a small non-stick saucepan over medium-low heat.
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2
Add the cold unsalted butter, Worcestershire sauce, smoked paprika, and Dijon mustard to the beans.
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3
Stir the mixture gently with a silicone spatula, ensuring the spices and butter are fully incorporated as the sauce begins to warm.
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4
Allow the beans to come to a very gentle simmer. Do not let them boil vigorously, as this can cause the bean skins to burst.
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5
While the beans simmer, preheat your toaster or a grill (broiler). Place the thick sourdough slices inside to toast until golden brown and crisp on both sides.
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6
Continue to cook the beans for 5-7 minutes. The goal is to reduce the tomato sauce until it is thick, glossy, and clings to the beans rather than being watery.
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7
Once the toast is ready, remove it and immediately rub the raw garlic clove across the surface of the hot bread. The heat will melt the garlic slightly into the crust.
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8
Generously spread the softened salted butter over the garlic-rubbed toast, making sure to reach the very edges of the crust.
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9
Stir the fresh black pepper and hot sauce (if using) into the beans. Taste the sauce—it should be savory, slightly sweet, and velvety.
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10
Place the buttered toast onto warmed plates. This prevents the bottom of the toast from getting soggy too quickly.
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11
Spoon the thickened beans generously over the toast, allowing some of the sauce to cascade over the sides.
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12
Immediately sprinkle the finely grated mature cheddar over the hot beans so it begins to melt into the crevices.
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13
Top with chopped chives and a tiny pinch of flaky sea salt to brighten the flavors.
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14
Serve immediately while the toast is still crunchy and the beans are steaming hot.
💡 Chef's Tips
Low and slow is the secret; simmering the beans longer thickens the sauce naturally without making the beans mushy. Always use a high-quality sourdough or bloomers bread; thin white sandwich bread will collapse under the weight of the beans. Rubbing the toast with a raw garlic clove adds a professional 'bruschetta' depth without overpowering the dish. Grating the cheese finely ensures it melts instantly from the residual heat of the beans. If the sauce becomes too thick, add a tiny splash of water or vegetable stock to loosen it back to a glossy consistency.
🍽️ Serving Suggestions
Pair with a strong cup of English Breakfast tea with a splash of milk. Serve alongside two crispy rashers of streaky bacon or a fried egg for a full 'Proper' breakfast. A cold glass of fresh orange juice provides a bright acid contrast to the rich, savory beans. Add a side of roasted cherry tomatoes on the vine for extra color and sweetness. For a spicy twist, serve with a side of pickled jalapeños or a dollop of chili jam.