Baked Beans have been a camping favorite, it seems, from the beginning of time…..but with this recipe, we take them to a whole new level. An Uncle of our’s introduced it to our family years ago and with a few tweaks and changes, it has been our family favorite “quick lunch” for many many years. Using Vegetarian Baked Beans makes it a super healthy, protein packed, lunch for vegetarians. With a few adjustments, it is a winner with kids as well. This visually appealing open sandwich, with its perfect blend of sweet, tang and spice, is sure to please everyone.
Sandwich Bread – 8 slices
Vegetarian Baked Beans – 1 (16oz can)
Cheese – 8 slices, preferably American
Tomato – 1 medium, finely chopped
Green Chili – to taste, finely chopped
Onion – 1/2 medium, finely chopped
Lemon Juice – 1/2 tsp or to taste
Cilantro – 2-3 sprigs, finely chopped
Salt – to taste
Salsa or hot sauce – 8 tsp or to taste
- Pre-heat oven to 350 degrees.
- Place the Bread slices flat on a baking/cookie sheet.
- Bake/toast them in the oven till they are light golden.
- Flip them around and let them toast on the other side. The Bread should be very crisp.
- In a bowl, mix in the following well: Onions, Tomatoes, Green Chili, Cilantro, Lemon Juice and Salt.
- Place a slice of Cheese on each of the toasts.
- Spoon and spread the Baked Beans (approximately 2 tbsp) over each slice of Cheese.
- Pour the desired amount of Salsa/Hot Sauce over Baked Beans.
- Spread the Onion, Tomato, Green Chili mixture over the salsa.
- Place the cookie sheet back in the oven bake for another 5 minutes – or till the cheese starts to melt.
- Remove from Oven and serve immediately.
- Serves 4.
- Health Tip – To save on calories, use 1/2 slice of cheese instead of the whole slice. Just break the cheese into small pieces and spread it out on the toast.
- Tastes best when served hot and crisp, otherwise it will get soggy.
- For a kid’s version, just omit the green chilies and salsa.
- For non-vegetarians, you could substitute regular baked beans.