A Little more than Beans on Toast

Its very difficult to think of something to make for an event if you are conscious about what you are eating. I have had to keep looking for something which can be accommodated in our current “diet” situation. I don't generally enjoy anything new if I am eating it alone, which is the case for lunch as GM is away at the office with his lunch box. So I usually cook up something new for any event for the dinner meal since that is the only time both of us can sit, enjoy, criticize or appreciate what has been made. Coincidentally that is also the meal that we have decided to watch what we are eating for. So the options I can consider out of the various Google search results are really narrowed down this month (& next if we see results!)

Since this one almost fit the bill & was as simple as it could get, I am choosing this as my entry for this month’s AWED-Britain. Although Beans on Toast is a typical breakfast item for the English, I sometimes enjoy this combination as a light meal. I Add a few things to the baked beans, combine a salad and I have a great light lunch or supper ready. This one is loosely based on a recipe I had seen on one of those numerous cookery shows that I try to follow.

 

Baked Beans on Toast

Serves 2

Ingredients

• 1 Can of Baked beans
• 1/2 tsp dried Basil
• 1/2 tsp Smoked Paprika
• 1-2 tblsp finely chopped fresh coriander
• Salt & pepper
• 2 slices of whole meal Bread.

For the Salad

• Carrot Shavings from 1 medium carrot
• 1 cup of Rocket leaves, loosely packed
• 1 tblsp Olive oil
• 1/2 tsp Vinegar
• Salt & Pepper

Method: Transfer the baked beans on to a sauce pan and heat.

Add the basil, smoked paprika, salt & pepper & continue to heat for another 3-4 minutes.

Add the chopped coriander & heat for another minute & turn off the flame.

Toast the bread either in a preheated (180 deg C) oven or in the toaster to get crisp slices. I find them better when done in the oven. Cut each slice into small pieces (I quartered them into triangles).

For the salad, mix all the ingredients in a bowl.

To serve, arrange the toasted bread pieces on a plate and scoop the prepared beans over these pieces. Place the salad and serve.

This is my entry for AWED – Britain, an event originally started by DK of Culinary Bazar being hosted by Simran of Bombay Foodie this month.