Boujee Beans and Bacon on Toast

Boujee Beans and Bacon on Toast

Boujee Beans and Bacon on Toast
Beans on toast are a staple of our diets. I was going to say childhood diets but everyone I know still eats it so hey.
Now I hope I don’t offend anyone by trying to make this fancy and add a fancy pants wine pairing.
If you want to open a tin of Batchelors baked beans and pour them over toast, paired with a can of Dutch gold then go right ahead. We have plenty of times.
Serves 4


  • 1 tsp olive oil.
  • 120g thickly sliced proper bacon, cut into ¼ inch thick lardons
  • 450g cannellini beans, navy beans, fancy beans
  • 120ml chicken stock
  • 1 tbsp lemon juice
  • 25g chopped fresh parsley
  • Salt and pepper
  • Proper butter for spreading (None of that flora shite)
  • French baguette cut into ½ inch thick slices and lightly toasted
  • Shaved, not grated, shaved, parmesan to serve


  1. In a pan, heat your olive oil over medium high heat. 
  2. Add your bacon and cook until brown but be careful not to let it crisp too much.
  3. Add the beans and stock and cook for about 8 minutes, stirring occasionally.
  4. You want the beans to soak up the stock.
  5. Add the lemon juice and ¾ of your parsley.
  6. Cook while stirring for about 2 minutes more.
  7. Toast your baguette and butter it well. We love loads of butter.
  8. Spoon the bean mix over the baguette.
  9. Season with salt and pepper.
  10. Top with shaved parmesan and your leftover parsley.