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Brainy beans on toast recipe

A little clever thinking adds more veg to the beans to make the meal a little smarter – and tastier!

Prep: 10 mins
Cook: 10 mins
Serves 4

Nutritional information

Per serving:

  • 1,037kJ / 247kcal
  • 12g protein
  • 5g fat, of which 1.1g saturates
  • 33.1g carbohydrate, of which 7.9g sugars
  • 10.9g dietary fibre
  • 1g salt
Baked beans, tomatoes and mushrooms on toast

Ingredients

  • 1 red pepper, deseeded and finely chopped
  • 4 spring onions, finely chopped
  • 1 tin (420g) reduced-salt and reduced-sugar baked beans
  • 150g mushrooms, sliced
  • 16 cherry tomatoes, halved
  • 4 medium slices wholemeal bread
  • 4 teaspoons lower-fat spread
  • freshly ground black pepper

Method

  1. Put the pepper and spring onions into a large saucepan with 3 tablespoons of water. Cook for 2 to 3 minutes over a low heat, until the water has evaporated.

  2. Add the beans, mushrooms and cherry tomatoes to the saucepan. Heat gently for 5 to 6 minutes, stirring often, until the beans are piping hot.

    Information:

    If you don't have any spring onions, you can always use finely chopped onion.

  3. Meanwhile, toast the bread, then spread each piece with the lower-fat spread. Pile the beans on to the toast and serve, sprinkled with black pepper.

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