There is a way you can elevate your beans on toast to make it a proper show stopping dish. Beans on toast is a cheap and easy meal to make at home, proving to be filling and delicious every time. Many people enjoy the tinned beans as they are while others adds things like Worcestershire sauce, cumin or even curry powder to their baked beans. However, there is a way you can elevate your baked beans without even doing anything to them.
Simply change the bread you use. Most people will use standard white sliced bread from the supermarket which can be bought for under £1. However, some people have said that the bread you use can make all the difference when it comes to your baked beans. A number of people have suggested using sourdough bread instead of standard sliced shite bread. They list a number of reasons, such as texture and flavour.
Katia, who runs the recipe site The Clever Meal, says that choosing sourdough makes a “huge difference” when creating beans on toast. “Whatever bread you choose, you will want it crusty and crispy,” she says.
She adds: “Regular sliced white bread is fine if it’s all you have on hand, but it’s not as good as its rustic counterpart.” She advises us to toast the bread with some olive oil to add even more to the flavour.
Another food blogger, The Burger Dude, also said that sourdough is a great choice when having beans on toast. “I found that using plain white bread resulted in soggy bread, no matter how much I toasted it,” he said. “I really prefer a good sturdy sourdough. You can even pick it up and eat it with your hands.”
Even if you are using sourdough, you still need to toast “the heck out of it”, he says.
Sourdough is available in most major supermarkets in the UK, as well as bakeries in towns and cities across the country. Sourdough often has a more tangy flavour than other breads, making it a more attractive bread to use in many brunch dishes.
It is known for its soft incides, which is great for soaking up the tomato sauce that comes with the beans, as well as its super crunchy crust.
