Anti Inflammatory Beans on Toast || Gracefult Kitchen

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Anti Inflammatory Beans on Toast

Breakfast

This beans on toast recipe is inspired by the traditional breakfast in the U.K., where toast is slathered in saucy baked beans. Serve with a scrambled or fried egg on the side.

Ingredients

1 tablespoon unsalted butter
3 cups thinly sliced cremini mushrooms
1½ tablespoons lower-sodium Worcestershire sauce
2 teaspoons tomato paste
¾ teaspoon chili powder
¼ teaspoon salt
1 (13.7 ounce) can baked beans in tomato sauce (such as Heinz)
4 slices multigrain bread, toasted
1 tablespoon chopped fresh flat-leaf parsley

Description

Melt 1 tablespoon butter in a large saucepan over medium-high heat. Add 3 cups mushrooms; cook, stirring occasionally, until they begin to soften, about 5 minutes.
Reduce heat to medium; add 1½ tablespoons Worcestershire, 2 teaspoons tomato paste, ¾ teaspoon chili powder and ¼ teaspoon salt; stir until well incorporated. Cook, stirring occasionally, until the liquid has evaporated and the mushrooms are golden brown, about 5 minutes.
Reduce heat to low and add 13.7 ounces beans; cook, stirring occasionally, until thoroughly heated, 3 to 5 minutes.
Spoon ½ cup of the bean mixture onto each slice of toast and sprinkle with 1 tablespoon parsley.