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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


  • 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


  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.


    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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