Baked Beans on Toast

I have fond memories of eating beans on toast when I lived in the UK. While I wouldn’t have them so much for breakfast, I’d rather order them as part of a “Full English” (for brunch) or in a “Fry Up”. Yet I often hear people say how horrible they find baked beans. I think the problem is that people always think of the tinned beans, in their sweet tomato sauce. I prefer to make mine more bold: with bacon, onions and condiments inside. They’re so much better than the store-bought variety!
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For this recipe I’m adding a Luxembourgish twist by using ketchup, BBQ sauce and mustard from Moutarderie de Luxembourg.

Just try it and I promise: you won’t buy those canned beans in tomato sauce in the shops anymore!

Find the recipe here in Luxembourgish.

Ingredients

1 onion
100g smoked bacon rashers
3 thyme sprigs
1 tbsp sunflower oil
2 garlic cloves
400g can of chopped tomatoes
1 tbsp Worcester sauce
1 tbsp Moutarderie de Luxembourg ketchup
1 tbsp Moutarderie de Luxembourg barbecue sauce
1 tsp Moutarderie de Luxembourg moutarde forte
500g can of haricot beans
salt and pepper

To serve:
Parsley
Toasted bread

Method

Serves 6 • Prep 30min

Peel and finely chop the onion, finely chop the bacon. Take the leaves of the thyme sprigs.

Put the oil into a large saucepan and fry the onion, bacon and thyme with a pinch of salt over a medium heat for 8 minutes, until the onions are translucent. Peel and crush the garlic cloves, add to the onions and fry for another minute.

Add the chopped tomatoes, Worcester sauce, ketchup, barbecue sauce and mustard, and season with salt and pepper. Cook for 5 minutes.

Drain and rinse the haricot beans, cover and cook on a medium heat for another 4 minutes, stirring from time to time.

Uncover the beans, and cook for another 4 minutes.

Serve the baked beans on toasted bread, sprinkled with a bit of parsley.