Baked beans on toast

Baked beans and bread both contain salt already, so there is no need to add more to this dish. The lemon juice, black pepper, herbs, and chutney adds a delicious flavour to this quick breakfast.

Ready in

20 mins

Serving size

Serves 4


  • 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)


  1. 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.
  2. Season with lemon juice and pepper. Serve hot on toast with avocado and origanum.


  1. 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.
  2. 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.
  3. Rye bread is also delicious with baked beans.
  4. This is ideal as a light lunch or supper as well.
  5. Try to choose a good quality chutney that is lower in added salt and sugar. Check your food labels.

Baked beans on toast

This recipe is from Cooking from the heart, 2nd edition: Breakfast, Lunch and snacks

Download the recipe book

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