English Smoky Beans, Mushrooms and Tomato Toast
Smoky navy beans, browned cremini mushrooms, and juicy tomato are piled onto crisp, skillet-toasted whole wheat bread.
- Beans on Toast
- breakfast
- English
- English-style
- mushrooms
- one skillet
- plant-based
- quick
- quick meal
- stovetop
- Vegan
Shopping options
Check ingredients to include themPackage used · most used first
Cremini mushrooms · 8 Ounce
Kroger® Whole Baby Bella Mushrooms
100%
Details
Canned navy beans · 1.5 Cup
Kroger® Navy Beans
100%
Details
Roma tomatoes · 9 Ounce
Fresh Roma Tomato
78%
Details
Vegan whole wheat bread · 4 Count
Kroger® 100% Whole Wheat Bread
25%
Details
Tomato paste · 2 Tablespoon
Kroger® Tomato Paste
20%
Details
Extra-virgin olive oil · 2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Details
Smoked paprika · 1 Teaspoon
Morton & Bassett® Smoked Paprika
4%
Details
Garlic · 2 Count
Kroger® Peeled Garlic
4%
Details
Low-sodium soy sauce · 1 Tablespoon
Kroger® Less Sodium Soy Sauce
3%
Details
Pure maple syrup · 2 Teaspoon
Maple Grove Farms® 100% Pure Maple Syrup
Sale
3%
Details
water · 0.33 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 2 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Vegan whole wheat bread-4 slices
- Canned navy beans-1 1/2 cups
- Roma tomatoes-9 ounces
- Cremini mushrooms-8 ounces
- Garlic-2 cloves
- water-1/3 cup
- Extra-virgin olive oil-2 tablespoons
- Tomato paste-2 tablespoons
- Low-sodium soy sauce-1 tablespoon
- Pure maple syrup-2 teaspoons
- Smoked paprika-1 teaspoon
Thinly slice the mushrooms and finely chop the Roma tomatoes. Mince the garlic, then rinse and drain the navy beans.
Stabilize the cutting board before slicing the mushrooms and tomatoes.
Heat the skillet over medium heat. Add 1 1/2 teaspoons olive oil and two bread slices; cook for 1 1/2 to 2 minutes per side, until golden and crisp. Transfer to serving plates, then repeat with another 1 1/2 teaspoons oil and the remaining bread.
Keep the skillet handle turned away from the edge of the stove and use caution around hot oil.
Raise the heat to medium-high and add the remaining 1 tablespoon olive oil. Spread the mushrooms in an even layer and cook for 5 minutes, stirring only once or twice, until deeply browned and their moisture has mostly evaporated.
Keep the skillet handle turned away from the edge of the stove and use caution around hot oil.
Reduce the heat to medium. Add the tomatoes and garlic; cook for 2 minutes, until the tomatoes begin releasing their juices. Stir in the tomato paste and smoked paprika and cook for 30 seconds, until fragrant and brick-red.
Add the navy beans, soy sauce, maple syrup, and 1/3 cup water. Simmer for 3 to 4 minutes, stirring and mashing a small portion of the beans, until the sauce is thick but spoonable and the beans are hot.
Add the water slowly because the hot skillet may produce a burst of steam.
Divide the smoky bean and mushroom mixture among the toasted bread slices. Spoon on all the sauce and serve immediately while the toast remains crisp.
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