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snack · British
Welsh Rarebit
Crisp sourdough toast is crowned with a savory brown-ale cheese sauce, mustard, and Worcestershire, then baked until bubbling, bronzed, and irresistibly creamy.
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British
Beans on Toast
A British staple made more savory with softly cooked onion, Worcestershire sauce, and buttery golden toast. It is quick, comforting, and substantial enough for a light meal or generous snack.
20 min
2 portions
Medium
Comment préparer
1
Melt 10 g of the butter in a small saucepan over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until translucent and lightly golden at the edges.
2
Stir in the baked beans and Worcestershire sauce. Bring the mixture to a gentle simmer, then cook uncovered for 6–8 minutes, stirring once or twice, until the sauce is glossy and thick enough to coat a spoon. Season with the black pepper.
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3
While the beans simmer, toast the bread until deeply golden and crisp. Spread the remaining 5 g butter over the hot toast.
4
Divide the toast between two plates and spoon the hot beans over it. Serve immediately while the toast is crisp and the beans are steaming.
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Pourquoi cette recette fonctionne
Soft onion and Worcestershire sauce give the beans a deeper savory backbone, while crisp, buttered toast provides the essential contrast in texture.
Conservation et réchauffage
Comment la conserver
Refrigerate leftover beans in a sealed container for up to 3 days. Store toast separately because it will soften.
Comment la réchauffer
Reheat the beans gently in a saucepan over medium-low heat, stirring until steaming hot; make fresh toast just before serving.
Nutrition / portion
425kcal
15,48 gprotéines
61,53 gglucides
10,45 glipides
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Beans on Toast
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