Better Baked Beans on Toast
Instead of the typical sugar-filled tomato sauce in baked beans, the sauce in our version relies on peppery fresh thyme, savory coconut aminos and sour apple cider vinegar to balance out this protein-rich, hearty breakfast.
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Ingredients
- 4 tsp extra-virgin olive oil, divided
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
- 1/4 cup unsalted tomato paste
- 1/2 cup water, or more if needed
- 2 cups cooked or BPA-free canned unsalted cannellini beans, drained and rinsed
- 1 tbsp coconut aminos
- 1/4 tsp smoked paprika (TRY: Simply Organic Smoked Paprika)
- 1½ tsp apple cider vinegar
- 2 slices whole-grain sourdough or country rye toast, halved
- 2 tbsp full-fat crumbled feta cheese, optional
Preparation
- In a large skillet on medium, heat one-half of oil. Add onions and cook, stirring until lightly caramelized, 4 to 5 minutes, adding a splash of water if sticking. Stir in garlic and thyme and cook, stirring constantly, 30 seconds.
- Push onions to one side of the pan; add remaining one-half of oil to the center of the pan and stir in tomato paste. Cook, stirring paste until color darkens, 30 seconds to 1 minute. Stir with onions to coat. Add water, beans, coconut aminos and paprika. Cook, stirring, until beans are hot and evenly coated, adding more water if mixture absorbs all the sauce.
- Stir in vinegar and remove from heat. Divide beans among toast and top with feta (if using). Garnish with any leftover fresh thyme.
Nutrition Information
- Serving Size 1/4 of recipe
- Calories 231
- Carbohydrate Content 36 g
- Cholesterol Content 0 mg
- Fat Content 6 g
- Fiber Content 10 g
- Protein Content 10 g
- Saturated Fat Content 1 g
- Sodium Content 214 mg
- Sugar Content 4 g
- Monounsaturated Fat Content 4 g
- Polyunsaturated Fat Content 0.5 g