A spicy twist on a British classic and a great go-to breakfast that you can serve up in just 20 minutes!

Let's face it, you can never go wrong with beans on toast. It's a British classic and has quickly become a vegan staple. But if you're feeling a little experimental, check out Brett Cobley's 'dirty' version. 

You can follow the recipe along with Brett in the video below:

  • Duration
  • Cook Time
  • Prep Time
  • 2-3Servings

Ingredients

    • 3 garlic cloves
    • 5 jalapeƱos
    • 3 chilies
    • 1 tin haricot beans
    • 1 tin green lentils
    • 1/2 tin refried Mexican beans
    • 1/2 tin regular baked beans
    • 1/2 loaf of tiger bread
    • 1 pinch onion salt
    • 1 pinch garlic pepper
    • 2 tablespoons BBQ sauce
    • 1 teaspoon chili powder
    • Olive oil

Preparation

  1. Add a drizzle of olive oil to a large saucepan and apply a low heat.
  2. Chop the garlic, jalapeƱos, and chilies and add them to the pan.
  3. Allow to brown for two minutes then add the beans, green lentils, sauce, salt, pepper, and chili powder.
  4. Stir the mixture together and allow to simmer for 10 minutes - stirring occasionally.
  5. As the beans simmer, thickly cut your slices of bread and add to a pan with a drizzle of olive oil on medium heat - turning the bread over after two-three minutes to get a crispy fried coating to the toast.
  6. Place your fried bread on a large plate and cover in beans. Serve with freshly chopped parsley and enjoy!

This recipe was republished with permission from Epi Vegan. Find the original recipe here

'Over 100 simply delicious dishes'

'Over 100 simply delicious dishes'

Like this recipe? Purchase Brett's debut cookbook What Vegans Eat.

Nutrition Information

  • Serving Size: 2-3

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