Bean and Bacon Toasts Recipe by Ruth Paget
Serves 4
Ingredients:
-1 (1-pound) can baked beans
-1/4 cup grated cheese
-1/4 cup catsup
-2 tablespoons lemon juice
-1 tablespoon chopped parsley
-1 teaspoon salt
-1 teaspoon pepper
-4 slices rye bread
-4 slices cooked bacon
Steps:
1-Preheat broiler.
2-Combine beans, cheese, catsup, lemon juice, and parsley in a bowl. Season with salt and pepper.
3-Spread bean sauce on the rye bread and top with the bacon.
4-Broil until the bacon is crisp.
Cut each slice into fourths. Serve warm with coffee for breakfast.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
