Recipe

Herb-crumbed baked beans

You know the song...baked beans are good for your heart!

  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print
    Print
Baked beans ar the ultimate comfort food. In these delicious baked beans we've added the toast to the top of the dish with our gorgeous herb crumb. So versatile they can be enjoyed for breakfast, lunch and dinner.
Warm up with our piping hot breakfasts. Pack flavour into your first meal of the day. They're so good, you won't even mind getting up early.

Ingredients

Herb-crumbed baked beans
  • 1 medium brown onion (150g)
  • 2 rindless bacon slices (130g)
  • 1/4 cup (60ml) olive oil
  • 2 slice sourdough bread (140g)
  • 1/2 cup (40g) finely grated parmesan cheese
  • 1/4 cup loosely packed fresh oregano leaves
  • 2 clove garlic
  • 1.2 kilogram (2.5lb) canned white beans
  • 2 cup (520g) bottled tomato pasta sauce
  • 1 tablespoon worcestershire sauce
  • 1/4 cup (60ml) pure maple syrup
  • 2 teaspoon smoked paprika

Method

Herb-crumbed baked beans
  • 1
    Preheat oven to 220°C (200°C fan-forced).
  • 2
    Peel onion; chop onion and bacon coarsely. Combine onion, bacon and 1 tablespoon of the oil in 2-litre (8-cup) ovenproof dish. Bake, uncovered, about 15 minutes or until onion is browned lightly.
  • 3
    Meanwhile, tear bread into coarse pieces; combine bread, cheese, oregano and remaining oil in medium bowl.
  • 4
    Peel and crush garlic. Rinse and drain beans. Stir beans, sauces, maple syrup, garlic and paprika into bacon mixture; season. Top with bread mixture. Bake, uncovered, about 10 minutes or until bread is browned.

Notes

This simple and delicious baked bean recipe is sure to become a firm family favourite. After trying these baked beans, the canned variety will pale in comparison.

More From Women's Weekly Food