Australian

Baked Beans on Toast

Name: Baked Beans on Toast
Total time: 10 min
Yield: 2 servings
Cuisine: Australian
Ingredients: 20 oz baked beans; 4 slices sandwich bread; 1 tbsp butter

Chloe @chloe_melbourne

Baked Beans on Toast is Australian home cooking, eaten at breakfast. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

10 min Easy High fiber Vegetarian Pescatarian

Ingredients

Serves

The quantities follow this count.

20 oz baked beans
4 slices sandwich bread
1 tbsp butter

How to cook it

Heat the baked beans in a small saucepan until hot, about 5 minutes.
Toast the bread and spread lightly with butter.
Spoon the hot beans over the toast and serve.

Watch how to cook Baked Beans on Toast

Someone making it start to finish, so you can see what the steps look like.

Easy Baked Beans on Toast (British-Inspired) | Minimalist Baker Recipes Play the video

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Baked Beans on Toast carries dairy and gluten. It is free of the remaining 8 allergens on that list.

Every tracked allergen in Baked Beans on Toast
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	Yes	Avocado on Sourdough
Gluten	Yes	Aussie Butter Chicken
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 510 kcal
Protein: 20 g
Carbs: 87 g
Fat: 9 g
Fiber: 13 g
Sugar: 16 g
Sodium: 1280 mg
Saturated fat: 4 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Baked Beans on Toast takes about 10 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at breakfast. Nothing in the calendar rules it out, so it is a year round dish.