Cheesy Beans on Toast with Mustard and Chives

Why You’ll Love This Recipe

• Comforting and hearty, yet ready in about 30 minutes.
• Simple pantry staples elevated with Worcestershire and punchy English mustard.
• Thick, buttery toast stays crisp under rich, slow-simmered beans.
• Melted cheddar and fresh chives add a satisfying, café-style finish.

Grocery List

• Produce: Yellow onion, garlic, fresh chives
• Dairy: Unsalted butter, sharp mature cheddar
• Pantry: Baked beans in tomato sauce, Worcestershire sauce, prepared English mustard, smoked paprika (optional), olive oil, bread, salt, black pepper

Full Ingredients

Slow-Simmered Beans

• 1 tbsp olive oil
• 1/2 small yellow onion, finely diced (about 1/3 cup/60 g)
• 1 small garlic clove, minced
• 2 cans baked beans in tomato sauce (15 oz/425 g each)
• 2 tsp Worcestershire sauce
• 1 tsp prepared English mustard (plus more to serve)
• 1/4 tsp smoked paprika (optional)
• 1/4 tsp freshly ground black pepper, or to taste
• Fine sea salt or kosher salt, to taste
• 1–2 tbsp water, as needed to adjust consistency

Toast and Finishes

• 4 thick slices country or sourdough bread (3/4-inch/2 cm; about 12 oz/340 g total)
• 4 tbsp unsalted butter, softened
• 3 oz (85 g) sharp mature cheddar, coarsely grated
• 2 tbsp snipped fresh chives
• Extra prepared English mustard and Worcestershire sauce, for the table

Step-by-Step Instructions

Step 1: Preheat and set up

Preheat the broiler on High (500°F/260°C) with a rack 6 inches/15 cm from the heating element. Gather and measure all ingredients. This helps the beans simmer smoothly and ensures the toast and cheese are ready when you need them.

Step 2: Soften the aromatics

Warm the olive oil in a medium saucepan over medium heat. Add the diced onion and cook, stirring, until soft and translucent, 3–4 minutes. Stir in the minced garlic and cook 30 seconds until fragrant, taking care not to brown it.

Step 3: Slow-simmer the beans

Add the baked beans, Worcestershire sauce, English mustard, smoked paprika (if using), and black pepper. Bring just to a simmer over medium heat, then reduce to low to maintain a gentle bubble at roughly 190–200°F (88–93°C). Cook uncovered 12–15 minutes, stirring occasionally, until thick, glossy, and deeply flavored. If the mixture becomes too thick, stir in 1–2 tbsp water. Taste and season with salt as needed.

Step 4: Toast the bread

While the beans simmer, toast the bread to a medium-dark color in a toaster. Alternatively, place slices on a baking sheet and bake at 400°F (200°C) for 6–8 minutes, flipping once, until crisp at the edges. The goal is sturdy toast that will stand up to hearty beans.

Step 5: Butter generously

While the toast is still hot, spread each slice thickly with softened butter. Let the butter melt into the crumb—this creates the classic café-style richness and helps keep the toast from sogging under the beans.

Step 6: Heap, cheese, and melt

Place the buttered toast on a baking sheet. Spoon a generous layer of hot beans over each slice, then scatter the grated cheddar evenly on top. Broil 1–2 minutes until the cheese is melted and just bubbling at the edges. Watch closely to prevent scorching.

Step 7: Finish and serve

Transfer to warm plates. Shower with snipped chives and a little extra black pepper. Serve immediately with extra English mustard and a dash of Worcestershire at the table for those who like a sharper kick.

Pro Tips

• Choose a sturdy loaf: Country, pain de mie, or sourdough with a tight crumb works best for piling on saucy beans.
• Simmer gently: A low, steady simmer concentrates flavor without breaking the beans. Add a splash of water if it gets too thick.
• Butter while hot: The heat helps the butter sink in, creating a moisture barrier and luxurious flavor.
• Grate cheese on the coarse side: Larger shreds melt into appetizing ribbons without disappearing into the sauce.
• Serve on warmed plates: Hot plates keep the beans and cheese melty for longer.

Variations

• Smoky bacon and onion: Crisp 2 sliced bacon rashers before the onion; cook the onion in the bacon fat, then proceed. Reduce added salt.
• Spicy kick: Add 1/2–1 tsp chili flakes or a spoon of harissa with the mustard for heat and depth.
• Vegetarian and dairy-free: Use a vegetarian Worcestershire (no anchovies), dairy-free butter, and vegan cheddar-style shreds.

Storage & Make-Ahead

Make the beans up to 4 days in advance; cool, cover, and refrigerate. Reheat gently on the stovetop over low heat, adding a splash of water as needed. The beans also freeze well for up to 2 months (thaw overnight in the fridge, then reheat). Toast and butter the bread just before serving so it stays crisp. Assemble and broil only when ready to eat.

Nutrition (per serving)

Approx. 540 calories; 22 g protein; 64 g carbohydrates; 22 g fat; 11 g fiber; 1,050 mg sodium. Nutrition will vary with bread and bean brands.