Baked Beans on Toast



  • 1 x 410 g tin baked beans in tomato sauce
  • 2 tsp (10 ml) dried mixed herbs
  • 2 tbsp (30 ml) chutney lemon juice and black pepper to taste
  • 4 slices wholewheat or brown bread, toasted
  • 1 avocado, cubed (when in season) fresh origanum leaves (optional)
  • 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.
  • Season with lemon juice and pepper. Serve hot on toast with avocado and origanum.


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.

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.

Rye bread is also delicious with baked beans.

This is ideal as a light lunch or supper as well.

Try to choose a good quality chutney that is lower in added salt and sugar. Check your food labels.