What is the correct ratio of bean to toast?

So everything is AI lately so I've asked Google's Gemini here's the answer from Gemini While there is a fierce national debate over the "perfect" ratio, the consensus for a standard British serving of beans on toast falls into a few distinct schools of thought. Depending on how much of a "bean enthusiast" you are, here are the three most common ratios: 1. The Gold Standard (Balanced) Ratio: 1/2 standard tin (200\text{g} - 215\text{g}) to 2 slices of toast. The Experience: This is the most widely accepted "lunch" ratio. It allows for a generous covering of beans while leaving enough structural integrity in the toast so it doesn't turn into a complete mush within the first three minutes. 2. The "Full Monty" (Indulgent) Ratio: 1 full tin (400\text{g} - 415\text{g}) to 2–3 slices of toast. The Experience: This is for when you are genuinely hungry. A full tin on just two slices will result in a "bean sea" where the bread is entirely submerged. If you go this route, a third slice is often used as a "mop" around the edges. 3. The "Scientific" Heinz Formula In 2002, research chefs at Heinz actually released a "scientific formula" for the perfect serving: The Build: Use one slice of white bread, exactly 0.6\text{in} thick (1.5\text{cm}). The Placement: The beans should be heated to exactly 64^\circ\text{C} (147^\circ\text{F}) and poured over that single slice. The Side: A second slice should be toasted, buttered, and cut into triangles to be placed around the bean-covered slice to maintain crunch. Pro-Tips for Ratio Success The Butter Barrier: Always use a generous layer of butter (real butter, ideally). It acts as a waterproof seal that prevents the bean juice from soaking into the bread too quickly. The Reduction: If your ratio feels too liquidy, simmer the beans on the hob for an extra 2–3 minutes. This thickens the sauce, allowing it to sit on top of the toast rather than running off the sides. The Cheese Factor: If you add grated cheddar (which many consider mandatory), it adds bulk. If you're using a lot of cheese, stick to the 1/2 tin to 2 slices ratio to avoid a structural collapse.