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Baked Beans sausage bruschetta
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Sunday morning lazy brunch is what brought about this recipe of  Baked Beans Sausages Bruschetta!

Our household had a late start to the day following a nocturnal Saturday gala. But once you have kids, its actually quite a bad idea to have a few too many!! One, even if your head says that you can deal with another glass, your body says ‘don’t do it’, and second even if you body says yes, you can do it your kids shout… ‘GET UP MUMMA, I AM HUNGRY!’ And so jolted are you from your drunken daze of a good night out, into reality! So there with a throbbing head, churning stomach, stiff bones and half opened eyes I get up from my slumber and make my way to my true reality check haven called ‘the kitchen’!

Its around 10:30 am already, too late for breakfast and too early for lunch! I opened the fridge and realised that there is no milk, eggs or sliced bread so my hope of a cereal meal was quite literally…vanquished . True to my habit of scavenging I found few pieces of sausages, I think there were about 3 or 4,  half of a capsicum and one small stem of leek! In the pantry I found a tin of baked beans and there was frozen garlic bread in the freezer! Guess that was enough material to create a quick simple but a hearty meal of Baked Beans Saugases Bruschetta!

One would use different combination of veges added to baked beans for a vegetarian version, like mushrooms, boiled chopped potatoes, diced tofu or even quorn sausages! I of course settled with what I found in the fridge. Since I am a sucker for feeding kids their veg, I try to add them in any way or form. I think that fresh vegetables add texture other than the important nutrients to the meal. I also added a teaspoon of cumin powder and black pepper powder to give a bit more flavour to the vegetables . Meat of any kind is a hit in our household anyway so the challenge is to feed them the vegetables.

This recipe, is actually a wholesome meal and goes very well for a brunch or even a meal as it has all the ingredients of a good filling dish! I  would thoroughly  recommend to make this dish during those fatigue driven pregnancy days when you simply want to put your feet up and not bother too much with lengthy prep and cooking time. The nausea too does little for you to really enjoy your food. Baked beans on toast as we all know is perhaps one of the most stable  quick fix snack/meal one resorts too when nothing else  takes your fancy. I have added few extras like vegetables and sausage to make it more wholesome without actually adding much time to cook it.

So, do try making Baked Beans Sausages Bruschetta on one grouchy lazy day and let me know what you thought of it!

Bruschetta recipe

Baked Beans Sausages with Bruschetta

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

A hearty wholesome meal for a late Sunday brunch


  • Baked Beans – 1 tin
  • Capsicum,chopped – 1 small
  • Leeks – 1/2 stem
  • Sausages, diced – 4
  • Bread Baton or Bruschetta – 1 loaf
  • Garlic cloves, minced – 3
  • Cumin powder – 1 tsp
  • Black pepper powder – 1 tsp
  • Coriander leaves – a handful
  • Lemon juice – 1 tsp
  • Butter for spreading
  • Olive oil – 2 tbsp
  • Sour Cream or Cheese for topping


  1. Pre heat oven to 180°C, slice the bread baton into bruschetta size. Spread butter on one side of the slice of bread and rub a piece of garlic on it.
  2. Toast the bread for 2 minutes, and keep aside. You can alternatively toast it on a hot pan or in the toaster.
  3. Heat olive oil in a pan. Add the garlic, capsicum and leeks and saute for 2 mins.
  4. Now add the diced sausages , cumin powder and black pepper to the vegetables and give it a good stir. and fry for another minute.IMG_3092

5.Finally add the tin of baked beans and capsicum, mix well until the excess liquid from the beans evaporates. Squeeze lemon juice remove of the heat and keep aside.IMG_3093


6.Spread the baked beans mixture on the bread slices and serve warm with sour cream or grated cheese on top.

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Baked Beans sausage bruschetta

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