These smoky vegan beans on toast make for a quick and hearty breakfast that’s super delicious. This recipe gives you deep, rich, smoky flavour using canned beans and with no baking necessary!
½cup(120 ml) vegetable stock, plus a couple splashes for the onions - $0.23
1large can(570 grams / 20 oz) white beansdrained and rinsed - $0.59
¾teaspoonliquid smoke - $0.08
1teaspoonsoy sauce - $0.02
4slicesof toast - $0.49
A sprinkling of whatever fresh herb you have on handI used thyme
Optional: if you want it sweeter a tablespoon or two of maple syrup or brown sugar. Salt if necessary.
Instructions
Heat a wide pan over medium-high heat and add the onion, garlic and a splash of stock (or water or oil). Simmer until the onion is tender then add the tomato paste and reduce the heat to medium. Cook, while stirring, for a minute or two until the tomato paste darkens in colour a bit.
Add the red wine and vinegar and simmer for a minute to cook off the alcohol (sorry). Add the vegetable stock and beans. Simmer for about 5 minutes or until the sauce is as thick as you like it and the beans are heated through.
Remove from the heat and add the liquid smoke and soy sauce. Depending on how salty your stock is you may want to add a pinch of salt or a bit more soy sauce. You can also add some sweetener if you’d like.
Serve the beans over toast and add a sprinkling of your favourite herb.