11.3.11

gourmet baked beans on toast

Baked beans are very popular fast food in the english-speaking countries. They come in cans and when reheated, they make a lovely and quick meal. In America they are made with pork but in UK and Australia, the baked beans we tend to eat are simply made in a tomato sauce, which makes them very low fat food indeed.

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Apart from being an essential part of full english breakfast (with eggs and sausages and fried tomatoes etc) baked beans on toast are the favourite student food. One can costs little more than 50p and will feed you well :)



So, this recipe comes from my student days, when I lived with a guy called Sam who really loved to cook. His parents owned a gourmet sausage roll and pie shop so when the proceeds of the raid of the said shop wore off, we'd have this for dinner instead.
It's really just beans on toast but made  fancy with some cheese and pesto :)


Ingredients (serves 1)

2 pieces of toasted bread
a smidgeon of pesto genovese (or any other green pesto)
a handful of grated cheddar cheese
1 can of baled beans
salt and pepper to taste

Preparation:

Toast the bread and heat up the baked beans. Spread some pesto on the toast, sprinkle the grated cheese, spoon over hot baked beans and season with salt and pepper.

Bon appetit!

3 comments:

  1. Koji grah ide u te baked beans, bijeli? Ovdi tog nema kupit pa se mislim da probam napravit nešto slično kuhajući grah s rajčicama iz konzerve (probala sam već sa slanutkom, super je ispalo). Jesu li baked beans zapravo baked, ili su kuhani ustvari? To mi nikad nije bilo jasno. :D

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  2. ovi konkretni baked beans iz konzerve kod nas su ja mislim talijanski canellini beans http://en.cucinone.com/2009/07/fagioli-col-tonno-e-cipolle-tuna-and-bean-salad/
    ali bilo koji bijeli grah ce biti ok, moze i onaj siroki od kojeg bi inace pravila prebranac. bijeli grah ide jer je tanka kozica i nekako su putrasti i blagog okusa sto fino ide u ovom kontekstu.
    u UK ih samo zovemo "baked" jer su davno to radili kao sto mi radimo prebranac, ali od negdje 50-tih godina oni se dinstaju u paradajz sosu na malo ulja i konzerviraju (inace su prije bili hrana vojnicima na frontu u pojacanoj verziji) tako da u ovoj veggie kuhanoj verziji su bas lagani i izdasni (mi smo izbacili kobasice i svinjetinu, dok recimo u Americi njihovi baked beans i dalje imaju svinjetinu u sebi i puno su jaci nego ovi u UK)
    mozes i zapec za pojacanu verziju, u kojem slucaju u stvari imas prebranac (u koji dodas jos i dosta dinstanog luka)
    ovo ako ides praviti doma, onda samo uzmes konzervu bilo kojeg bijelog graha (ili suhog pa ga namaces, kako vise volis) i onda ga dinstas u sosu od paradajza sa malo bijelog luka, secera, soli i papra. Ukus je jako jednostavan, i malo slatko-slankast jer ide i malo secera i sol :)

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  3. Imam suhi bijeli grah, mislim da su canellini – ne piše ništa osim "bijeli grah" ali manji su i zaobljeni, pa pretpostavljam da su to ti. Nisam ih nikad dosad kuhala, pa nemam pojma kakav imaju okus; morat ću napraviti ovo jedan dan uskoro da vidim kako će ispasti. Hvala na informacijama :)

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