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.

Prep Time
15 min
15 min


  • 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


  1. 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.
  2. 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.
  3. 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