Quick "Baked Beans" Avocado Toast

I have left my food blog for a couple of weeks, but fear not, Amanda is back and rolling with new recipes to share! This breakfast staple takes no time at all to complete for those that have little time in the morning. The extras from the beans can be stored in your refrigerator for up to 3-4 days so you can have a delicious hot breakfast any day of the week!

I call this quick "baked beans" avocado toast because the beans aren't actually baked, rather they are sautéed over the stovetop with a bunch of other yummy ingredients all scooped over a generous slice of avocado toast.

Here's how I made it:

For the beans, you will need one can of cannellini beans (or any bean of your choice), one can of petit diced tomato (you can also dice up a fresh tomato), half of an onion, 3 garlic cloves, soy sauce, maple syrup (sugar, agave, or honey would work as well), and salt and pepper to taste. Dice up the onion and start softening it on the stove with minced garlic. As it starts to become translucent, add in the beans and tomatoes and stir so that everything is mixed well. Then, add about a tablespoon of maple syrup to balance the acidity of the tomato. Add around 2 tablespoons of soy sauce (to taste) to deepen the flavor and add more color. Add salt and pepper to taste and let the mixture simmer on the stove for around 10 minutes.

Load up your avocado toast with the bean mixture, top with cilantro, and enjoy!