Beans on Toast

One can, one small pot, ten minutes. The British answer to "there is nothing in the house."

Prep: 2 min
Cook: 8 min
Total: 10 min
Makes: 2 slices
Difficulty: easy

It sounds like a joke until you make it properly: thick toast, buttered to the edges, beans that have actually simmered down instead of sliding off, and sharp cheese melting on top. Lunch, breakfast, or the end of a long day.

Ingredients

1 can baked beans, 15 to 16 oz
2 slice thick bread, sourdough or Texas toast
1 tbsp butter, plus a little more for the beans if you like
1/4 cup sharp cheddar cheese, grated optional
1 dash Worcestershire sauce optional
hot sauce, to taste optional
black pepper, to taste

Gear

small saucepan
toaster

Method

Tap a step to mark where you are. Tap a time to start a timer.

Heat the beans

Tip the beans into a small saucepan with the Worcestershire. Warm over medium-low, stirring now and then, until they bubble at the edges and the sauce thickens a little. Keep it at a simmer; a hard boil catches on the bottom.
Toast

While the beans heat, toast the bread properly dark and butter it straight away, all the way to the edges.
Pile it on

Toast on the plate, beans over the top, cheese on the beans so it melts in the heat. Finish with black pepper and hot sauce.

Notes

tipThin sandwich bread goes soggy in a minute. Thick bread holds the beans.
tipStir a small knob of butter into the beans just before serving for a glossy café-style sauce.
variationPut a fried egg on top and call it dinner.
pairingA strong cup of tea.