Hungry Alan
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The book

Beans on toast

A drawing, until a cook sends a photograph I want to keep.

Italian

Beans on toast

The sausage and beans, chopped, on toast. The lunch I actually take to work.

Before you cook

This is the second cook. I wrote it for a hardworking parent, a student, or anyone who cooked yesterday and needs the next meal to be short.

Serves
2
Time
15 min
Level
Easy
Energy
390kcal
  • Next day

Contains gluten.

Equipment

  • Saucepan
  • Toaster
Make it fit

Each serving

An estimate from average ingredient values, not a lab test.

Energy
1632 kJ
390 kcal
Protein
18 g
Fat
22 g
Carbohydrate
19 g
Sugars
7 g
Fibre
6 g
Salt
1.8 g
Sodium
720 mg

This batch, 2 servings, is about 3264 kJ (780 kcal), with 14 g sugars and 3.6 g salt.

Ingredients

Tick them off as you go. They reset when you leave.

Shops near you

Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.

Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.

Method

  1. 01

    Heat the beans and sausage with the water until steaming.

  2. 02

    Toast the bread.

  3. 03

    Pour the beans over it.

Times are a guide. If it needs another minute, give it another minute.

To serve

Eat it straight away, the way you just reheated it. This is already the whole plate.

Keeping it

The pot keeps 3 days. Eat the toast when you make it. The beans, not the toast, are what you pack.

Leftovers

  • I have not written a leftover dish for this yet.

What you made

Members can send a photo of this second cook. If I keep it, it becomes the cover, with your name. See plans

A note for me

Members can leave a rating and a short note. It is not public until I accept it. See plans