Empty the baked beans into a small saucepan.
Put the first 6 ingredients in a pan, bring to the boil and turn down the heat to simmer for 5 minutes.
Meanwhile spread baguettes over a baking sheet,
toast one side under a hot grill.
Turn over and top with some of the cheese,
grill until golden and bubbly.
Put beans on toast - scoff.
Toast your bread in toaster or under grill.
Heat beans in pan. When toast is done, spread with butter and spoon beans on top.
Cut into squares and eat.
Very easy, very cheap but very nutritious.
Put the beans in a saucepan and warm over medium heat until beginning to bubble.
Meanwhile toast the bread.
Once toasted, butter the bread and place slices side by side on a plate.
Pour the heated beans over the bread.
Scatter the grated cheese over the top and serve!
Some people add worcestershire sauce or hot sauce over the top at this stage. Personally I like it just as it is!
Melt butter in a large saucepan. Saute onion for 1-2 mins. Add baked beans and tomatoes. Bring to a boil then reduce heat and simmer for 3 mins. Add maple syrup, Worcestershire and Tabasco. Remove from heat and keep warm.
Meanwhile, saute sausages for 10-15 mins, until cooked through. Serve with beans and toast.
Pop the baked beans in a pan on the hob and heat.
Heat oil in a large frying pan over moderate heat. Add bacon. Cook, stirring, 3 minutes, or until crisp. Transfer to a heatproof plate. Chop bacon coarsely.
Add onion to pan. Cook, stirring, 3 minutes, or until soft. Add beans, tomatoes, sauces and sugar. Cook, stirring occasionally, 18-20 minutes, or until mixture thickens slightly. Serve beans on toast. Top with bacon.
To make the salsa, combine avocado, onion, tomatoes, lime juice and herbs in a medium bowl. Season to taste.
Toast bread then top with baked beans and salsa.
Toast bread.
In a saucepan, heat up the beans.
Spoon onto toast and top with Worcestershire sauce. (You could use Parmesan cheese too).
ENJOY!
Saute the onion and garlic in the peanut oil for 1 minute.
Add the tomato paste, continuing to saute.
Add the vinegar, mix thoroughly, add the tin of beans. Reduce heat and allow to simmer.
Toast the bread to crispy while it simmers.
Check taste of beans, season to taste.
Allocate about 3/4 cup of beans per 2 slices of toast. This yields enough for 2-3 lunches, since the beans keep for a few days.
For vegetarian do not use the Worcestershire sauce or find a vegetarian version.
toast your bread.
butter if you like butter.
cut into 2 big diagonal traingles.
heat baked beans.
pour over toast.
serve.
Simmer on low for 20 minutes.
Serve on toast.
Drain the kidney beans by partially opening one side of the can and fully opening the other side. Rinse the juice out.
Toast the bread slices.
While the bread is still hot, hold the bread with tongs or an oven mitt while rubbing the stick of butter on the bread until the desired amount is applied.
Place a handful of kidney beans on the bread.
Sprinkle enough salt and pepper to taste.
br>Arrange the bread slices on a cookie sheet and broil
Wash and strain the beans. Place the beans in a large bowl and
Heat oil in a large saucepan over medium heat. Cook, onion, garlic and bacon, stirring, until onion softens. Stir in beans, sugar, maple syrup and mustard. Add tomatoes and 4 cups water. Bring to a boil then reduce heat and simmer, covered, for 2 hours, or until beans are tender.
Uncover. Cook, stirring occasionally, for 30 mins, or until mixture thickens. Serve beans on toasted sourdough bread. Sprinkle with parsley.
To make toast points:
Put oven rack
Brown ground meat.
Drain off fat.
Melt oleo in frypan.
Add flour and cook until bubbly.
Add milk and stir; cook until thick. Season with salt and pepper.
You may add 2 boiled eggs that have been cut up to the sauce.
Serve on toast.
Melt butter and stir in four, salt and nutmeg.
Drain broth from mushrooms and add milk to broth to make 1-1/4 cups.
Add to flour mixture and cook, stirring until thickened.
Add mushrooms and heat through.
Blend in sour cream.
Arrange warm asparagus spears on toast.
Top with sauce and garnish with pimento.
Put shredded beef in pan, sprinkle with flour, add butter, and slightly brown.
Add milk and stir until thick.
Serve on toast or waffles.