Beans on toast – not haute cuisine. More likely offered at fast food eateries such as Little Chef. But I like beans and I like toast, so it’s no surprise that I like beans on toast.

Heinz Beans are the authentic (historical) bean choice. But everybody puts their own spin on recipes and I’m no different. Heinz Beans are rather sweet, and I don’t have a sweet tooth, so I use S&W White Chili Beans instead. Its chili seasoning suits me much better than sweetness.

I microwave a coffee cup of beans ahead of time. When the bread is toasted I set it on a preheated plate and pour the warmed beans over it. Good! Eat it with knife & fork of course.

The following link is a British exposition of beans on toast – its virtue & origin:
https://www.christinascucina.c...ay-recipe-by-a-brit/

This message has been edited. Last edited by: Pipe Smoker,

I could see Rosarita Refries on toast.

The late great John Pinette:

"What do they give you for a side dish in England for breakfast? Home Fries? Hash Browns? Fresh fruit? Nay, nay. They give you beans. Oh, good. Let's start me off in the morning: empty stomach, cup of black coffee, and some beans. Now let's walk me around London for a little while, getting me all churned up. Put me in a taxi and see what happens. I blew the doors off the taxi."

quote:

Beans on toast

FYI-they cal it "A thousand men on a raft".

I dunno. I kind of liked it.
When that English cold rain comes down for about the 15th day and the wind blows- that stuff sticks to yer ribs.

Just made this last weekend- sauteed mushrooms, bangers, baked tomato, of course- beans, eggs.
Either strong coffee or a cuppa.



Here's another variant-
Eggs with cheese, beans with mushrooms and bacon, bangers...
(But you can keep the haggis).

There's a reason God put those people on an Island...

Butterbeans would be the natural choice for toast.

quote:

Originally posted by Pipe Smoker:
Beans on toast – not haute cuisine. More likely offered at fast food eateries such as Little Chef. But I like beans and I like toast, so it’s no surprise that I like beans on toast.

Heinz Beans are the authentic (historical) bean choice. But everybody puts their own spin on recipes and I’m no different. Heinz Beans are rather sweet, and I don’t have a sweet tooth, so I use S&W White Chili Beans instead. Its chili seasoning suits me much better than sweetness.

I microwave a coffee cup of beans ahead of time. When the bread is toasted I set it on a preheated plate and pour the warmed beans over it. Good! Eat it with knife & fork of course.

The following link is a British exposition of beans on toast – its virtue & origin:
https://www.christinascucina.c...ay-recipe-by-a-brit/

Little Chef has been gone more than twenty years....

Heinz baked beans in tomato sauce is easy, quick and cheap. Add Worcestershire sauce to give it a bit more pep.

My supper this evening was meatballs, beans and rice. Plus a lot of black pepper and Branston pickle.

Even I can do that.

Okay, I gotta come clean.

I went through a period when I was around 12 or 13 where I ate Pork & Bean sandwiches with mustard and loved it.

There, I said it.

When I was a kid my mom made what she called “Shit on a Shingle.” It was frozen mixed vegetables with some type of gravy sauce on top of a piece of toast. I actually liked it. I always thought the name was funny. “What is for dinner mom? Shit on a Shingle.”

quote:

Originally posted by Flash-LB:
Okay, I gotta come clean.

I went through a period when I was around 12 or 13 where I ate Pork & Bean sandwiches with mustard and loved it.

There, I said it.

When I was in elementary school my mom packed everyday for me a sandwich of Velveta cheese and mustard as it did not need to be refrigerated. I got a can of Coke wrapped in aluminum foil and then newspaper to keep it cool. One day a week I was given money to buy a lunch; I always picked pizza day.

quote:

Originally posted by StorminNormin:
When I was a kid my mom made what she called “Shit on a Shingle.” It was frozen mixed vegetables with some type of gravy sauce on top of a piece of toast. I actually liked it. I always thought the name was funny. “What is for dinner mom? Shit on a Shingle.”

To the military Shit On A Shingle is creamed chipped beef on toast. It was served a couple of times a month on every Army base mess hall I was ever in.

Interestingly enough, my parents ate it before I was born and Dad might have discovered it during his time in the Army, or perhaps he got it from his Dad who also was in the Army for a while. At any rate, when they served it in Basic Training I was ecstatic because I loved it.

quote:

Originally posted by Flash-LB:

quote:

Originally posted by StorminNormin:
When I was a kid my mom made what she called “Shit on a Shingle.” It was frozen mixed vegetables with some type of gravy sauce on top of a piece of toast. I actually liked it. I always thought the name was funny. “What is for dinner mom? Shit on a Shingle.”

To the military Shit On A Shingle is creamed chipped beef on toast. It was served a couple of times a month on every Army base mess hall I was ever in.

Interestingly enough, my parents ate it before I was born and Dad might have discovered it during his time in the Army, or perhaps he got it from his Dad who also was in the Army for a while. At any rate, when they served it in Basic Training I was ecstatic because I loved it.

I was an Army cook and we never used chipped beef ever, I never saw it. It was always ground beef that got turned into SOS and the 3 key ingredients were: extra powdered beef base, Worcestershire sauce and lots of black pepper.

Woe unto the cooks who ran out of Creamed Beef too early at breakfast, running out of that and grits were a mortal sin!

I love beans on toast. Discovered SOS in army and loved it.

In England you should not be surprised when beans are served with breakfast. Very common.

Bangers are another story entirely. Unique to every region and town, but outwardly appearing to be sausages, usually browned in a skillet. What seems to go unsaid is the content of the sausages, usually including a small to medium infusion of sawdust. This was explained to me as a war-time expedient used to expand the supply of meat for the civilian population, apparently popular enough to carry forward for another 75 years or so.

When visiting the UK you should try the Brit version of bacon. Nothing at all like we are accustomed to in the US (salted and smoked pork bellies), the UK version is typically lean pork loin! Absolutely delicious!

Don't expect the same breakfast when travelling from one location to another, even within the same general areas. The only commonality seems to be a general acceptance of the terms "hot breakfast" and "cold breakfast". I very much prefer the hot breakfast with eggs, potatoes, beans, tomatoes, bacon or sausages, toasted bread, plenty of chilled milk, strong coffee. Some prefer mueslix and fruit (go figure, they must have been raised that way).

Dinner (mid-day meal, the big feed), afternoon "tea", and supper (usually a fairly light evening meal) will also vary regionally. The most difficult thing to become accustomed to is the local and regional habits on timing of the meals. Restaurants and cafes can have very rigid serving hours that vary considerably from one place to another; not at all like we are accustomed to here with all-day service and open menus to select from. If your timing is off a little bit you might find yourself going hungry until the next scheduled serving time.

Rented a car to drive around Scotland, after a stint as a Werk Student in Cologne, on the way back home.

Stopped for the night at a B&B, one of the first nights, and breakfast included black pudding, along with the other aforementioned goodies

I still love SOS. I make it two or three times a year for my son and I.
Don't forget the Worcestershire sauce!

I was the Food Service Officer (additional duty) at my first USAF assignment (a mountain top radar site) and there was SOS at every breakfast and midnight meal. It was made with ground beef, as I recall, and I became quite fond of it. As FSO I was required by regulations to eat in the Dining Hall (officers paid--it wasn't free) at least one of every mealtime each week. Since I lived on site, I pretty much ate in the Dining Hall almost every meal, anyway. We had good food at Mt. Hebo Air Force Station, and the SOS was top notch.

flashguy

quote:

Originally posted by Rinehart:
I dunno. I kind of liked it.
When that English cold rain comes down for about the 15th day and the wind blows- that stuff sticks to yer ribs.

Just made this last weekend- sauteed mushrooms, bangers, baked tomato, of course- beans, eggs.
Either strong coffee or a cuppa.



Here's another variant-
Eggs with cheese, beans with mushrooms and bacon, bangers...
(But you can keep the haggis).

Each of those is a breakfast for four people. And nobody I know eats haggis. It IS primarily a Scottish 'foodstuff', born out of necessity, not taste. And we are over 400 miles South of Scotland....

Chipped beef gravy and hamburger gravy are two different meals. Love them both but Mom’s hamburger gravy was tops.