British-Style Baked Beans on Toast
with Crisp Endive Salad
Cooking time
25 minutes
Servings
2/4
Calories
610 /serving
Does it get more British than beans on toast? It does not! We’ll have you alternating between robust bites of tangy-sweet beans (with an herbaceous lift of fresh thyme) and a gracious salad of crisp endive and lettuce with maple-Djion dressing.
We will send you:
- 4g Thyme
- 1 Onion (or shallot)
- 1 Endive
- 1 Head of Boston lettuce
- 30ml Vegetable demi-glace
- 398ml White kidney beans (canned)
- 10g Brown sugar
- 45ml Maple-Dijon vinaigrette
- 30ml Tomato paste
- 1 Ciabatta baguettine
Contains: Barley • Mustard • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Strainer
Olive oil
Total Fat
15 g
Saturated Fat
2 g
Sodium
1270 mg
Total Carb
104 g
Sugars
13 g
Protein
25 g
Fibre
19 g
Preparation
Mise en place
- Pick the thyme leaves off the stems; roughly chop the leaves.
- Halve, peel and small-dice the onion.
- Remove the root end of the endive; halve lengthwise and cut crosswise into 1-inch pieces.
- Separate the lettuce leaves; tear the leaves.
- Drain and rinse the kidney beans; mash ⅓.
Make the baked beans
- In a large pan, heat a drizzle of oil on medium.
- Add the onion and sauté, 1 to 2 min., until fragrant.
- Add the tomato paste and cook, stirring often, 30 sec. to 1 min., until dark red.
- Add the demi-glace, thyme (start with ½), brown sugar, kidney beans, 1 cup water (double for 4 portions) and S&P.
- Cook, stirring occasionally, 4 to 6 min., until slightly reduced and thickened.
Toast the ciabatta
- Meanwhile, halve the ciabatta lengthwise.
- Warm in the toaster.
- Transfer to a cutting board and drizzle with olive oil.
- Halve crosswise.
Make the salad
- In a medium bowl, combine the lettuce, endive, vinaigrette and S&P.
Plate your dish
- Divide the ciabatta between your plates.
- Top with the baked beans.
- Serve the salad on the side. Bon appétit!
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