Anti-Inflammatory Beans on Toast
Cozy comfort food meets healthy eating in this amazing beans on toast recipe! Anyone who loves hearty, satisfying meals will absolutely adore this dish, and the best part is it’s packed with anti-inflammatory ingredients that make you feel great. You can have this delicious meal on the table in just 20 minutes!
Recipe Details
Timing & Servings: Active Time: 20 minutes, Total Time: 20 minutes, Serves: 4 people.
Nutrition Profile: Anti-Inflammatory, Nut-Free, High-Fiber, Egg-Free.
Nutrition Facts (per serving): 183 Calories, 4g Fat, 28g Carbs, 5g Protein.
Ingredients You’ll Need
Unsalted butter: Just 1 tablespoon to get those mushrooms nice and golden. I love how butter adds that rich, creamy flavor that makes everything taste better!
Cremini mushrooms: You’ll need 3 cups of thinly sliced mushrooms. These little gems add such a meaty texture and earthy flavor that makes this dish super satisfying.
Lower-sodium Worcestershire sauce: 1½ tablespoons gives you that deep, savory umami flavor. The lower-sodium version keeps things healthier without losing any taste!
Tomato paste: 2 teaspoons of this concentrated goodness adds richness and depth. It’s like a flavor bomb in a tiny package!
Chili powder: ¾ teaspoon brings just the right amount of warmth and spice. Don’t worry, it’s not too hot – just perfectly cozy!
Salt: ¼ teaspoon to bring all those flavors together. A little salt makes everything taste more like itself!
Baked beans in tomato sauce: One 13.7-ounce can (Heinz works great) is the star of the show. These beans are already perfectly seasoned and ready to go!
Multigrain bread: 4 slices toasted golden brown. The nutty, hearty flavor of multigrain is perfect for holding all these delicious toppings!
Fresh flat-leaf parsley: 1 tablespoon chopped adds a bright, fresh finish. It makes everything look so pretty and adds a nice pop of color!
How to Make Anti-Inflammatory Beans on Toast
Step 1: Melt your butter in a large saucepan over medium-high heat. Add those sliced mushrooms and cook them, stirring every now and then, until they start to get soft – about 5 minutes. You’ll see them shrinking down and getting tender!
Step 2: Turn the heat down to medium and add your Worcestershire sauce, tomato paste, chili powder, and salt. Stir everything together really well so all those flavors mix up nicely. Keep cooking and stirring occasionally until the liquid disappears and your mushrooms turn a beautiful golden brown – another 5 minutes or so.
Step 3: Lower the heat to low and stir in your canned beans. Cook everything together, stirring every so often, until the beans are heated all the way through – about 3 to 5 minutes. Everything should be nice and hot and smelling amazing!
Step 4: Spoon about ½ cup of your bean mixture onto each slice of toasted bread. Sprinkle that fresh parsley on top and you’re all set! Look how gorgeous and delicious that looks!
Easy and Quick Anti-Inflammatory Beans on Toast Version
Want to make this even faster? You can totally skip the mushroom step if you’re in a super hurry! Just heat up your canned beans with a splash of Worcestershire sauce and a pinch of chili powder for about 3 minutes. Spoon it over your toast and you’re done in under 10 minutes. It’s still absolutely delicious and so satisfying!
Serving Ideas
This beans on toast makes a complete, filling meal all by itself! For breakfast or brunch, try adding a fried or scrambled egg on top – it’s amazing. A simple green salad on the side makes it feel extra fresh and balanced. You could also serve it with some roasted potatoes or even a few strips of bacon if you want to make it extra hearty!
Storage
Store any leftover bean mixture in the fridge for up to 5 days in an airtight container. To reheat, just warm it up in a saucepan over low heat for 3-4 minutes, stirring occasionally. You can also microwave it for about 1 minute, but the stovetop keeps the texture better!
Substitutions
No cremini mushrooms? Button mushrooms work just as well! You can swap the multigrain bread for any hearty bread you love – sourdough or whole wheat are great choices. If you don’t have Worcestershire sauce, try a splash of soy sauce mixed with a tiny bit of vinegar. Any canned beans in tomato sauce will work perfectly here!
Pro Tips
• Get those mushrooms golden: Don’t stir them too much at first – let them get nice and brown for the best flavor!
• Toast your bread well: You want it crispy enough to hold up under all those delicious beans.
• Taste and adjust: Add a pinch more chili powder if you like it spicier, or a splash more Worcestershire for extra umami.
• Fresh parsley matters: It really brightens up the whole dish – don’t skip it!
FAQs
When did beans on toast originate?
The original recipe was actually developed by the Heinz company during World War II! It was created as an affordable, quick, and satisfying meal when people needed simple comfort food. Pretty cool history, right?
How should I store leftover beans?
Sure! Transfer any leftover beans to an airtight container and pop them in the refrigerator. They’ll stay fresh for up to 5 days, so you can enjoy them all week long!
What should I serve with beans on toast?
You bet there are lots of great options! Depending on when you’re eating it, try a fresh green salad, scrambled or fried eggs, roasted potatoes, or even some sausages or bacon. It’s so versatile and goes with almost anything!
Can I make this ahead of time?
Absolutely! You can make the bean and mushroom mixture ahead and store it in the fridge. Just reheat it gently and serve over freshly toasted bread. Easy peasy!
I hope you love this cozy, healthy twist on classic beans on toast as much as I do! Let me know how yours turns out – I’d love to hear about any fun variations you try. Happy cooking, friends!
