Smoky beans with bacon on toast Recipe

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5 min


10 min

Transform a simple can of baked beans with a few storecupboard spices, an onion and some bacon for a full on flavoursome brunch or lunch


  • 2 rashers streaky bacon, chopped
  • 1 small onion, peeled and chopped
  • 1¬† garlic clove, peeled and crushed
  • 400g can baked beans
  • 1 teaspoon brown sugar
  • 1 teaspoon¬† English mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • Pinch chilli powder
  • 2 slices ciabatta bread or sourdough bread, toasted
  • Freshly chopped parsley, to garnish


  • Fry the bacon in a frying pan until crispy (there’s no need to add any fat to the pan as enough will come out of the bacon), then remove it from the pan.

  • Add the onion and garlic to the pan and cook for about 5 minutes over a medium heat to soften the onion.

  • Stir in the baked beans, sugar, mustard, paprika, cumin and chilli and heat through.

  • Spoon the beans onto the hot toast, top with the bacon and sprinkle with chopped parsley, to garnish.

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Top Tip

Top these tasty beans and bacon with a fried or poached egg for a more substantial meal