Baked Beans on Toast with Mushrooms
Vegan comfort food classic, beans on buttered toast, all smoky-sweet and lightly spicy.
Servings: 3 servings
Ingredients
- 3 tsp extra virgin olive oil
- 1 cup diced mushrooms, any variety
- ½ cup diced onion
- 2 cloves garlic, chopped
- ⅛ - ¼ tsp red pepper flakes
- ⅛ - ¼ tsp smoky paprika
- salt and black pepper to taste
- 14 oz can of fire-roasted tomatoes, diced or pureed
- 1 Tbsp t amari
- 3 Tbsp apple cider vinegar
- 3 Tbsp brown sugar, organic (coconut sugar also works)
- 15 oz can of beans, drained and rinsed (pinto, navy or white beans)
- Optional: 1 cup kale or spinach, finely chopped
- toasted bread, thickly cut
- vegan butter for the toasted bread
Instructions
- Warm a large soup pot over high heat.
- Add in the oil, onion, mushrooms, garlic and red pepper flakes. Stir and cook 2-3 minutes, until onions begin to brown a bit.
- Add the diced tomatoes to a blender and blend until smooth and puree. You could also skip this step and just use regular pureed tomatoes. I enjoy the fire-roasted flavor touch, but both ways work.
- Reduce heat to medium. Add in the paprika, salt and pepper. Stir. Then add in the tomato puree, tamari, brown sugar or maple syrup and cider vinegar. Stir and cook for two minutes.
- Add in the beans, fold well. Cook another 2-3 minutes on medium. Then reduce heat to low. Let the beans thicken to your desired texture or serve right away. Optional: Fold in the kale at the very end, just to allow it to wilt into the mixture.
- Toast your bread and spread butter on each slice. The butter will melt into the warm bread. You can then add the beans over top - in heaping spoonfuls. Serve warm and steamy. Store leftovers in the fridge and re-heat to serve.
Nutrition Estimate
Calories: 268kcal | Carbohydrates: 46g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1242mg | Potassium: 714mg | Fiber: 7g | Sugar: 24g | Vitamin A: 745IU | Vitamin C: 6mg | Calcium: 103mg | Iron: 4mg