What Katie Ate’s Homemade Baked Beans On Toast

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Big Girls Small Kitchen
Nutrition per serving    (USDA % daily values)
CAL
609
FAT
92%
CHOL
15%
SOD
33%

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Ingredients for 4 servings

2 tablespoons olive oil, plus more for the bread

1 onion, finely diced

Salt and pepper

2 cloves garlic, minced

6 ounces pancetta, cut into 1/2 inch cubes

28-ounce can whole tomatoes

3 sprigs thyme, leaves picked

1 medium-spiced red or green chile, thinly sliced

1 tablespoon worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon hot or whole grain mustard

Two 14-ounce cans cannellini beans, rinsed and drained

4 thick slices of bread

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