Baked Beans on Toast
Source of Recipe
The Essential Best Foods Cookbook, by Dana Jacobi
2 teaspoons canola oil
1/4 cup onions -- finely chopped
1 cup Chocolate Baked Beans
-- (see separate recipe)
or
1 can vegetarian baked beans (15 oz)
2 tablespoons ketchup
1 teaspoon brown mustard
2 slices multigrain or oatmeal bread
2 teaspoons unsalted butter
2 eggs -- fried or poached
or
2 strips preservative-free bacon -- cooked
In a medium saucepan, heat the oil over medium-high heat. Add the onion and cook, stirring, until translucent, 4 minutes. Add the beans, ketchup, and mustard. Cover and cook until the beans are heated through.
Meanwhile, toast the bread. Spread half the butter on each slice and set the bread on two dinner plates. Mound the hot beans on top of the toast, letting them spill over the sides. If serving with eggs, set one on top of each portion. If serving with bacon, set it alongside and serve.
Makes 2 servings
Per serving: 315 calories, 11 g fat, 11 g protein, 45 g carbohydrates, 9 g fiber
Source: The Essential Best Foods Cookbook, by Dana Jacobi
Categories: Beans, Brunch
Typed for you by Judi Mae Phelps
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