Baked beans on toast

RECIPE: "Socks blowing" Baked Beans on Toast

We use Chilli quite a lot in African cuisine and I have designed "Baked Beans on Toast more the African way. I would advise care in using my quantities of ingredients, other than the baked beans of course. The following recipe will make two portions


1 onion (medium to large) I prefer large

1 Chilli (the hot kind) I prefer Scotch Bonnet

4 cloves of Garlic

1 piece of Ginger (1 cubic inches)

1/4 tsp of Turmeric

1/8 tsp of Garam Masala

1/8 tsp of Ground Cumin

1 tin of baked beans (400 mg) Use cheapest you can buy*

Olive Oil

2 slices of bread or meat slices (in pastry)

* If you buy cheapest, you'll get tasteless beans. You want tasteless as you will be making your own taste.


Chop the onion into small pieces so you don't get mouthfuls of it when the dish is cooked. In the same way, also chop the chilli, garlic and ginger into very small pieces.


Use a large frying pan, or preferably a large wok. Put in four tbsp of Olive Oil, add a tiny sliver of onion so you can see when the oil is hot (it bubbles around the onion). Add the garlic, chilli ginger and other spices, cook on a low flame for a minute or so to infuse the oil. Then add the onion, turn up the heat for a little while till the onion is hot, then turn down and cook for two minutes.

Add the tin of baked beans, stir well until all the onions and other ingredients are well mixed in. Turn up heat until the bake bean sauce is bubbling then turn heat to simmer and cook for about six or seven minutes.

Meanwhile heat the meat slices or make the toast, and pour the baked beans over the toast and serve.

Take off shoes before eating so your socks can be blown off without splitting!