This meal is my kind of comfort food: quick, simple, starchy, filling, and cheap. It’s also ridiculously easy to make – the title of the post serves as the recipe instructions.
I learned this dish from my dad (who is English) probably one weekend when my mom was away and left him to fend for two kids on his own. Instead of trying to compete with his French wife, my dad resorted to classic British fare. I’m surprised he didn’t serve this with a chip butty.
I have made this with any kind of beans I can get my hands on, and back in my early years of college it was whatever was sold in the biggest and cheapest can. For a while, my roommate and I had a huge can of beans in the fridge that we spooned out into bowls to microwave and pour over our toast. Goes to show that beans on toast can be anything. But my dad insists on making his a certain way.
The key to making the authentic British version of this recipe is the kind of beans that you use. The British Heinz Baked Beans (or simply Heinz Beans) have less sugar than the American counterpart, and the sauce in which the beans are packed is just a simple tomato sauce–no bacon, no sausage, no meat or extra flavorings. The beans are also firmer and hold their shape better than American beans. The British victuals are actually healthier than the American – not only is there less sugar and no processed meat, but also there is less salt. No can of American beans in tomato sauce is quite the same.
Simply butter some toast, heat a tin of beans in a skillet (don’t let it boil, just heat them through) and put the beans on the toast. Done. Eat. Have a pint.