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British & Irish · Breakfast · Lunch · Snack

Baked Beans on Toast

Name: Baked Beans on Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: British & Irish
Ingredients: 2 tsp olive oil; 1 small onion, finely chopped; 2 cloves garlic, crushed; 1 tsp smoked paprika; 2 tbsp tomato paste; 1 2/3 cups tomato passata; 2 x 400 g cans haricot (navy) beans, canned, drained and rinsed; 1/2 cup water; 1 tbsp brown sugar; 1 tbsp cider vinegar; 1 tsp soy sauce; 1/4 tsp salt; 1/4 tsp black pepper; 4 slices wholemeal bread; 2 tbsp fresh parsley, chopped

Beans on Toast

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Tender haricot beans simmered in a smoky, gently sweet homemade tomato sauce, piled onto crisp wholemeal toast. It is a lighter take on the British classic, with less sugar and salt than the tinned kind.

Prep: 10 min
Cook: 30 min
Total: 40 min
Serves: 4

Easy
Vegetarian

16%

Per serving315kcal16% of a 2,000 kcal day

16gProtein

56gCarbs

4gFat

11gFiber

Calories come from: Carbs 69% · Fat 12% · Protein 19%

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Ingredients

For 4 servings

2 tsp9 golive oil
1 small100 gonion, finely chopped
2 cloves6 ggarlic, crushed
1 tspsmoked paprika
2 tbsp32 gtomato paste
1 2/3 cups400 gtomato passata
2 x 400 g cansharicot (navy) beans, canned, drained and rinsed
1/2 cup120 gwater
1 tbsp12 gbrown sugar
1 tbsp15 gcider vinegar
1 tsp6 gsoy sauce
1/4 tspsalt
1/4 tspblack pepper
4 slices140 gwholemeal bread
2 tbspfresh parsley, chopped (optional)

Steps

1
Heat the olive oil in a medium saucepan over medium heat.
2
Add the onion and cook for 5 minutes, stirring, until soft.
3
Stir in the garlic and smoked paprika and cook for 1 minute.
4
Add the tomato paste and stir for 1 minute to cook it out.
5
Pour in the passata, water, brown sugar, cider vinegar and soy sauce, and stir well.
6
Add the drained beans and bring to a gentle simmer.
7
Simmer uncovered for 20 minutes, stirring now and then, until the sauce is thick and glossy; add a splash more water if it gets too thick.
8
Season with the salt and black pepper, then taste and adjust.
9
While the beans finish, toast the bread until golden.
10
Place a slice of toast on each plate, spoon the beans over and scatter with parsley if using.

Swaps, storage and make-ahead

Swaps

For a vegan, dairy-free version, use a bread labelled vegan, since every other ingredient is already plant-based.
For gluten-free, use gluten-free bread and tamari labelled gluten-free in place of the soy sauce.
Swap the haricot beans for canned cannellini or butter beans if navy beans are hard to find.
Use maple syrup or honey instead of brown sugar, or leave the sugar out for a less sweet sauce.

Storage

Cool the beans and refrigerate them in a covered container within 2 hours, then use within 3 to 4 days and reheat until steaming hot; the beans also freeze well for up to 3 months. Toast is best made fresh just before serving.

Make ahead

Make the beans up to 3 days ahead and keep them in the fridge, then reheat in a pan with a splash of water until steaming hot while you toast the bread.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: GlutenSoy

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (331 g)	Per 100 g
Calories	315 kcal	95 kcal
Protein	16 g	4.8 g
Carbohydrates	56.2 g	17 g
of which sugars	11.7 g	3.5 g
Fiber	11.1 g	3.4 g
Fat	4.3 g	1.3 g
of which saturated	0.8 g	0.2 g
Sodium	827 mg	250 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.