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:
- Cook Time
- Prep Time
- 3 garlic cloves
- 5 jalapeños
- 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
- Add a drizzle of olive oil to a large saucepan and apply a low heat.
- Chop the garlic, jalapeños, and chilies and add them to the pan.
- Allow to brown for two minutes then add the beans, green lentils, sauce, salt, pepper, and chili powder.
- Stir the mixture together and allow to simmer for 10 minutes - stirring occasionally.
- 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.
- Place your fried bread on a large plate and cover in beans. Serve with freshly chopped parsley and enjoy!
Like this recipe? Purchase Brett's debut cookbook What Vegans Eat.
- Serving Size: 2-3