Ingredients:

  • 1 can (411 g) baked beans
  • 1 tbsp (15 g) unsalted butter
  • 1 tsp (5 ml) Worcestershire sauce
  • 1/4 tsp (1 g) smoked paprika
  • 1 pinch (0.5 g) black pepper
  • 4 slices (120 g) thick-cut sourdough bread
  • 2 tbsp (28 g) salted butter, softened

Instructions:

  1. Pour the canned baked beans into a small saucepan over medium heat.
  2. Stir in 1 tsp Worcestershire sauce and 1/4 tsp smoked paprika.
  3. Stir in the unsalted butter for extra richness.
  4. Simmer for 8–10 minutes, stirring occasionally, until the liquid thickens and turns a deep, glossy mahogany and coats the back of a spoon.
  5. Toast 4 slices of sourdough bread until golden.
  6. Immediately spread the 2 tbsp softened salted butter from edge to edge on each slice of toast.
  7. If using a skillet for toasting, sear the buttered side for 30 seconds to create a fat barrier.
  8. Divide the toasted bread between two plates, placing 2 slices on each plate.
  9. Carefully spoon the thickened beans over the center of the toast, leaving a small border of crispy crust visible.
  10. Finish with a pinch of black pepper.