Now this is a subject that deserves some serious attention.
Beans on toast is the all time classic stand-by meal that is always in the cupboard, well very nearly always.
How do you do it?
Me: my methods vary with the winds! But the gold standard is...
Do you have Soakies (bread underneath) or Dippies (Bread around the side) or do you have a combination of Soakies and Dippies?
Personally I like to have two Soakies stacked in the middle of my plate with two pieces cut in to Dippies (They have to be cut in to Triangles -
anyone who's using squares! WTF!) the (now) eight Dippies are placed around the plate.
The Bread, now with so many varieties out there I have found that walnut bread is best. It's just like normal bread, but with NUTS!
The Beans. For years, all through my childhood I was a heinz eater. Then came the great switch. After a night out on the town last year, I crashed at
a friends place. A friend that it would seem is much more cultured than I! In the morning after a few cups of coffee; food was needed. "Beans on
Toast do ya?" (Told you he was cultured) sure says I, while secretly worrying about the quality of his toastmanship. The toast did arrive and
although the Soakies and Dippies were not correctly aligned, the beans themselves were magnificent.
"These Beans are good, what are they?" I nonchalantly enquired.
"Ayam light. Nicer than Heinz right?" Beams my cultured friend. "A deeper tomatoey flavour, much more savory." He continues.
It was an enlightenment of biblical proportions!
So now my beans are always "Ayam light beans"
Heat them throughly with gentle stirring to allow the sauce to thicken a little and pour over the Soakies. Grate a little cheese (a hard Cheddar) over
the top, only a little and never too much.
The best Beans on Toast by far...
How do you do them?
[edit on 6/12/07 by ChiKeyMonKey]