Baked Beans on Toast

• 2 tablespoons olive oil
• 1 onion, finely diced
• Salt and pepper
• 2 cloves garlic, minced
• 28-ounce can chopped tomatoes
• 3 sprigs thyme, leaves picked
• 1 long red chile, thinly sliced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon steak sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon hot English mustard
• Two 14-ounce cans cannellini beans, rinsed and drained
• 4 thick slices of bread
• finely chopped flat-leaf parsley, to serve

Heat 1 tablespoon olive oil in a large heavy-bottomed saucepan or flameproof casserole dish. Add the onion, season with a pinch of salt, and cook over medium heat for 5 minutes. Add the garlic and cook for another 5 minutes, stirring occasionally.

Add the tomatoes, thyme, chile, sauces, and mustards. Simmer for 20 minutes, then reduce the heat to low and stir in the cannellini beans. Cook for 10 minutes, then season with salt and peper and cook for another 10 minutes.

Toast the bread, place one slice on each plate and serve with the beans on top with a sprinkling of parsley.

Serves 4, but really more.

VERDICT:  The recipe called for pancetta, which I left out to make these vegetarian.  They were still plenty flavorful, with a nice kick from the mustard.  Don't leave off the parsley--it's a nice bit of freshness and texture. I liked it with an egg on top, but it's good without if you're feeling too lazy.  These reheated well for several days of breakfast.  Keep!  From What Katie Ate (thriftily procured at Savers for $2.99!)