Baked beans and bread both contain salt already, so there is no need to add more to this dish. The lemon juice, black pepper, herbs and chutney adds a delicious flavour to this quick breakfast.

Serving Size
4 Servings
Ingredients
410 g baked beans in tomato sauce
10 ml dried mixed herbs
30 ml chutney
lemon juice and black pepper to taste
4 slices of wholegrain toast
1 avocado cubed
fresh origanum leaves
Method

1. Place beans, dried herbs and chutney in a saucepan. Bring to the boil over a medium heat. Reduce the heat and simmer until warmed through.
2. Season with lemon juice and pepper. Serve hot on toast with avocado and origanum.

Tips

1. To add more flavour, season with paprika, any fresh herbs or even 2 tsp (10 ml) pesto. Fresh basil or thyme is delicious with beans. Stir in ½ tsp (2,5 ml) curry powder and 2 tsp (10 ml) chopped coriander for a spicier version.
2. For an even more filling breakfast, fry an egg in a little oil and serve on the beans or enjoy with a boiled egg. If preferred, serve beans only with the avocado.
3. Rye bread is also delicious with baked beans.
4. This is ideal as a light lunch or supper as well.
5. Try to choose a good quality chutney that is lower in added salt and sugar.

This recipe is in Cooking from the heart 2. Download PDF recipe book here.

Ingredients

Serving Size
 4 Servings
Ingredients
 410 g baked beans in tomato sauce
 10 ml dried mixed herbs
 30 ml chutney
 lemon juice and black pepper to taste
 4 slices of wholegrain toast
 1 avocado cubed
 fresh origanum leaves

Directions

Method
1

1. Place beans, dried herbs and chutney in a saucepan. Bring to the boil over a medium heat. Reduce the heat and simmer until warmed through.
2. Season with lemon juice and pepper. Serve hot on toast with avocado and origanum.

2

Tips

1. To add more flavour, season with paprika, any fresh herbs or even 2 tsp (10 ml) pesto. Fresh basil or thyme is delicious with beans. Stir in ½ tsp (2,5 ml) curry powder and 2 tsp (10 ml) chopped coriander for a spicier version.
2. For an even more filling breakfast, fry an egg in a little oil and serve on the beans or enjoy with a boiled egg. If preferred, serve beans only with the avocado.
3. Rye bread is also delicious with baked beans.
4. This is ideal as a light lunch or supper as well.
5. Try to choose a good quality chutney that is lower in added salt and sugar.

3

This recipe is in Cooking from the heart 2. Download PDF recipe book here.

Baked beans on toast