Beans in Toast

Beans in Toast

Okay, hear us out. Beans on toast is a classic, but beans IN toast? That's a whole different level and once you've had it this way, there's no going back. We're talking crispy, golden sourdough fried in plant-based butter, loaded with bubbling hot beans and melty vegan cheese, with a sneaky layer of Dijon mustard that just ties everything together. It sounds simple, and yeah it is, but the flavour is genuinely incredible. Make this on a lazy weekend morning and you'll be thinking about it all week.

Cook: 15 min
Serves 2

Before You Start

  • Large frying pan
  • Saucepan
  • Microplane or grater

Ingredients

  • 1 tbsp Dijon mustard
  • 30g plant-based butter
  • 120g plant-based Applewood cheese
  • 4 sourdough sliced
  • 1 can of baked beans
  • chopped thyme

Method

1

For the sandwich 

  • Grab the tin of beans and heat them up in a saucepan until bubbling hot
  • On a chopping board, spread the plant-based butter onto one side of the sourdough bread and Dijon mustard onto the other
  • Place a large frying pan over a medium heat and pop the bread in butter side down and fry until golden brown
  • Carefully spoon the beans over two slices and scatter the grated cheese on top
  • Stack the other slice of sourdough on top to make a sandwich and place the pan in the oven for 5 minutes
  • After 5 minutes flip the toastie over and roast in the oven for another 5 minutes
2

To serve 

  • Sprinkle with chopped thyme and serve immediately

Tips & Variations

  • Use good sourdough: The thicker the slice, the better. A sturdy sourdough holds up to the beans and gives you that satisfying crunch with every bite. Thin supermarket white bread will just fall apart on you.
  • Don't rush the beans: Let them bubble properly in the pan until they're piping hot all the way through. It only takes a few minutes but it makes a real difference to the final result.
  • Cheese matters: Use a vegan cheese that actually melts well. Some don't, and it's a bit sad when that happens. We've had good results with block-style vegan cheddar that you grate yourself rather than the pre-grated stuff.

Why This Works

The trick here is frying the sourdough butter-side down before you load it up. You get this gorgeous golden crust that holds everything together and stops the bread going soggy under all those beans. And the Dijon mustard is the secret weapon. It adds this subtle warmth and tang that makes it taste way more interesting than your average beans on toast.