One Pot Beans and Sausage on Toast

Beans and Sausage on Toast is a simple, rustic dish that makes use of pantry staples and a few fresh ingredients. You’ll love this delicious twist on a British classic. Beans combine with sausage, onion, garlic, greens, diced tomatoes, and spices creating a quick and easy, yet satisfying, one pot dinner the family will love. Simply serve over your favorite toasted crusty bread and add a side salad (such as a refreshing Caprese Salad) or a simple mixed greens salad.

Full disclosure here: I absolutely love the flavors of this dish, but my guy’s response was a little different. You see, he grew up with Beans on Toast in New Zealand. Now, I did explain that I wasn’t trying to recreate the classic dish, but rather riff on it a bit. His response? “Well, it’s definitely tasty, but it’s NOT Beans on Toast.” 😂 I did argue that there were indeed beans atop a slice of toast on his plate, but he wouldn’t budge.

If you’re familiar with the classic version, just know that I’m not attempting to copy it or improve it, just a different version of a delicious comfort food. Scroll on down for the details on how to make your own Beans and Sausage on Toast with some tips and modifications included.

HOW TO PREPARE THIS ONE POT RECIPE:

Begin by prepping your veggies. You’ll be adding them in different stages. Mince the garlic, dice the onion, and rough chop the spinach. If using, also chop the parsley. I also like to go ahead and rinse and drain my beans and open the can of tomatoes.

Heat about a tablespoon of extra virgin olive oil in a Dutch oven over medium-high heat. Add sausage, and cook until browned. Use a spatula to break up the sausage into small bits as it cooks. Add the diced onion, and cook until onion is translucent, about 4 minutes. Add the minced garlic, oregano, and cinnamon. Cook about 3 more minutes. Use the wine to deglaze the pan, then add diced tomatoes and salt. Let simmer about 10 minutes to reduce the sauce a bit.

Finally, add the beans and spinach. Cook until the spinach is wilted and the beans are cooked through, about 3-4 minutes. Turn the heat to low until ready to serve.

Toast the crusty bread until lightly browned and hot. If desired, add a garlic butter before broiling for added flavor.

Place each slice of bread on a plate, and top with the bean and sausage mixture. Add the chopped parsley and grated parmesan, if using.

SERVING SUGGESTIONS FOR BEANS AND SAUSAGE ON TOAST:

• Serve over your favorite toasted crusty bread. If you’re looking to keep this recipe gluten-free, Udi’s baguettes are a perfect choice.
• Baked sweet potatoes are delicious topped with beans and sausage.
• Are you a zoodle lover? Yep, you guessed it. Top those noodles with beans and sausage and a sprinkle of parmesan cheese.
• Serve with a side salad, such as a refreshing Caprese Salad.

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RECIPE NOTES:

• Recipe adapted from Bon Appétit’s Weeknight Beans on Toast.
• Don’t reduce all the liquid out of the bean mixture. You want a bit of liquid to soak into that bread.
• If you’re not in to spicy, use sweet Italian sausage instead of the hot.
• Want to make this dish vegetarian? Omit the sausage and use crumbled tempeh instead or even simply extra greens such as kale or rainbow chard. You could also add in some mushrooms for a “meaty” texture.
• Store leftovers in an airtight container in the fridge for up to 5 days.
• I use my Lodge Dutch oven every week. Honestly, it's one of my favorite kitchen pots.

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