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Homemade beans on toast

Homemade beans on toast

Points® value
Total Time
40 min
10 min
30 min
Smokey bacon and spices ramp up the flavour in our version of this popular breakfast classic.


Red onion

1 small, halved, thinly sliced

Smoked short cut bacon

90 g, (buy 100g), fat trimmed, cut into 1cm-thick strips


2 clove(s), crushed

Smoked paprika

1½ tsp

Mustard powder

1½ tsp

Ground cumin

1 tsp

Tomato paste

1 tbs

Canned diced tomatoes

1 400g can, (1 x 400g can)

Vegetable stock cube

½ individual, to make 150ml stock

Fresh thyme

1 tsp, (3 sprigs)

Canned borlotti beans, rinsed, drained

1 400g can, (1 x 400g can)

Canned cannellini beans, rinsed, drained

1 400g can, (1 x 400g can)

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large non-stick saucepan with oil and heat over medium heat. Cook onion and bacon, stirring, for 3-5 minutes or until light golden. Add garlic, paprika, mustard powder and cumin, cook, stirring, for 1 minute or until fragrant.
  2. Add tomato paste, cook, stirring, for 1 minute. Stir in tomatoes, stock and thyme sprigs and bring to a simmer. Gently simmer for 15 minutes, stirring occasionally, then stir in beans. Season with salt and pepper and simmer for a final 5 minutes, or until thickened. Remove from heat and discard thyme sprigs.


Tip: For a touch of heat and an extra smokey flavour boost, replace tomato paste with 1 tablespoon chipotle sauce. To serve, spoon hot beans over toasted wholemeal sandwich thins and garnish with extra thyme leaves. To freeze, transfer any leftover beans to a reusable container, cover and freeze for up to 3months. Defrost in the fridge overnight and reheat in a saucepan over low heat on the stovetop until thoroughly heated.