With all of the running about I have been doing for my book tour (which so far has consisted of 17 radio interviews, 2 tv appearances, and 2 live presentations) - gah! I have been a pretty tired, to say the least. Tired and all, when I make it home for the night, I'm still craving all of the deliciousness of a home cooked meal, but none of the fuss (so off character for me, I know) 😉 . The other day I whipped up this super easy 20-minute meal that is totally hearty, satisfying and perfectly delicious: Smoky Vegan Beans on Toast.
And then I whipped it up the next day for lunch, and then for dinner again, and then I tossed the beans with pasta, and then I put the beans on a salad, and now I'm officially smoky vegan beans obsessed. Satisfying easy meal on point.
I guess my British blood is really showing in this recipe. Traditional British beans on toast are made with bacon, so in my veganized version, I subbed the bacon for chewy sun-dried tomatoes and added a touch of liquid smoke for that extra sumpin' sumpin'. Yep. New fave right here.
To make Smoky Vegan Beans on Toast: Heat the olive oil in a skillet over medium-high heat. When hot add in the onions and garlic and sauté until the onion turns translucent and begins to brown, about 5 minutes.
Now add all of the remaining ingredients (except for the bread) and stir to combine. Bring to a simmer and cook for about 5 minutes until everything is heated through. To serve, spoon the hot beans over toast. Done! So easy peasy. So delicious.
Smoky Vegan Beans on Toast
Ingredients
- 1 tablespoons olive oil
- ½ yellow onion, chopped
- 2 cloves garlic, minced
- 1 19 oz can navy beans (about 2 cups), drained and rinsed
- ⅓ cup sun-dried tomatoes (in oil or dried), chopped
- ¼ cup tomato paste
- ¼ cup ketchup
- ¼ cup water
- 1 tablespoon molasses
- 2 teaspoons soy sauce
- ¼ teaspoon liquid smoke
- 4 slices bread (I used sourdough), toasted
Instructions
- Heat the olive oil in a skillet over medium-high heat. When hot add in the onions and garlic and sauté until the onion turns translucent and begins to brown, about 5 minutes.
- Now add all of the remaining ingredients (except for the bread) and stir to combine. Bring to a simmer and cook for about 5 minutes until everything is heated through. To serve, spoon the hot beans over toast.
Nutrition
Bon appetegan!
Sam
Christiane says
So good and so satisfying!
Sam Turnbull says
Wonderful! So happy you loved it! 🙂
karen says
What can I use in place of Ketchup?
Lindsay says
Your thoughts on subbing molasses with blackstrap molasses?
Suzanne says
Winner!! Easy quick meal! I followed it to a "T." Thanks for a good recipe and may I say an inexpensive meal.
Yulca says
Yum! Didn't have enough beans, so I threw in some chickpeas as well - so fast, easy & delicious, it's definitely going into our rotation.
Sam Turnbull says
Awesome!
Felicia says
What could I use in place of molasses? It raises my glucose.
Sam Turnbull says
Any liquid sweetener will work but of course, it won't have the same flavour. Enjoy!
Nicole says
I'm actually eating these right now lol. I stumbled across this recipe when I was looking for a way to make baked beans from scratch. I am hooked! I've made them about 4 times in 4 weeks! I've only just started learning to cook (hubby used to do all the cooking) but I've been finding your recipes really easy to follow and easy for me to make. And totally delicious! Thank you for making me look like a good cook! 🙂
Sam Turnbull says
Aww you're most welcome, Nicole!! So happy you are enjoying my recipes so much 🙂
Justin says
Tonight's dinner!
Sam Turnbull says
Yay! Enjoy!
Tiffany B. says
I made this for dinner the first week of December. So quick and easy.It was soo good. I did not have a "good" bread so I used sandwich bread. My daughter and husband thought it was weird but I told them that the people across the pond eat it all the time! Will make again!
Sam Turnbull says
So happy you enjoyed it, Tiffany! 🙂
CS says
Good, but I'd like to point out that traditional British beans on toast are not made with, bacon!
Sam Turnbull says
Good to know!
deborah o'sullivan says
Traditional baked beans are vegan. They are sometimes served as part of a cooked breakfast which includes, bacon, eggs etc but bacon is never actually in the beans.
nicole says
I scrolled through all the comments hoping that someone would point this out but it does look delicious
Tom says
I just made these for my breakfast this week and they are so, so good, best baked beans I've ever had! Now I can't wait to try some of your other recipes.
Sam Turnbull says
Wonderful! So happy you enjoyed them, Tom, I hope you enjoy many more recipes 🙂
Srivani says
Wow!!! These were super awesome! So easy and so tasty. Better than any can of baked beans, and almost as easy and quick to prepare.
Sam Turnbull says
Haha right!? So much better than canned 😀
Olwyn says
Hi Sam - I love beans on toast! Was wondering how to do it when you delivered yet again! This is a great recipe! I used white navy beans I have frozen and stacked in the freezer for dips, sauces, etc....perfect! Save-On Foods has just added some European options and I found Greek/Turkey gigantes beans in cans and packages and have been itching to try them.
They will be delicious with your sauce! I don't use oil and the results were excellent.
Sam Turnbull says
That's awesome! SO happy they were enjoyed 🙂
Jane Toomajanian says
Wow! You read my mind - my husband and I are having beans on toast tonight for dinner. This is a delicious quick meal, great for when you don't want to spend time in the kitchen. I make this very similar to your recipe, except never thought to add the sun dried tomatoes and liquid smoke. I will try this for an added twist to our normal beans on toast. Also, for tonight I bought some English muffin bread to try the beans on. Thanks for the ideas!
Sam Turnbull says
Oh the sun-dried tomatoes and liquid smoke take it to the next level! I hope you love the new additions. 🙂
Mary Anne says
what about using smoky paprika instead of liquid smoke?
Sam Turnbull says
For sure! Add to taste 🙂
Mary Anne says
thank you!
Linda says
What type of molasses do you use? I've never bought it but just looked it up and saw that there are several options- blackstrap, unsulphured, original, gold, etc.
Sam Turnbull says
Haha, I believe any type should work, but the one I am using is called "fancy" molasses.
Emily says
Mmmm this looks divine! Will have to try it this weekend for sure. Thanks for posting!
Sam Turnbull says
You're most welcome, Emily! I hope you love it 🙂