Baked Beans on Toast.

recipe name

July 23rd, 2009

Although mostly I’d rather crack open a tin of baked beans, sometimes I feel like this grown up version even if takes hours of advance planning.

Makes four serves.


  • 2 cups dried beans soaked overnight (any beans will do but I always use a mix of borlotti, red kidney and cannellini)
  • 1 brown onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 carrot, diced
  • 1 stick celery, diced
  • A bunch of thyme tied up with string
  • 2 bay leaves
  • 2 cups of stock
  • 1 tin of chopped tomatoes
  • A cup of chopped parsley
  • A few mint leaves, chopped


In a frypan heat a little olive oil. Add the onion, garlic, carrot and celery and sauté on a high for 5 minutes.

Add all the other ingredients except the parsley and turn down to a simmer. Leave for about 2 hours.

Season with salt and pepper. Add the parsley and mint and serve with toast.