Baked Beans

These are delicious and filling baked beans that will make a super lunch with a little bread to mop up the juices.

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2 tablespoons olive oil.

1 onion, peeled and finely chopped.

3 carrots, ditto.

2 sticks celery, ditto.

4 cloves garlic, ditto.

200g mushrooms, sliced.

1 red pepper, de-seeded and chopped.

2 courgettes, trimmed and chopped.

15cm chorizo sausage, chopped.

400g tinned tomatoes.

800g tin cannelloni beans.

2 bay leaves, torn.

1 tablespoon fresh thyme leaves.

1 teaspoon ground black pepper.


Sauté the onion, carrots, celery and garlic in the oil in a large ovenproof pan for about 5 minutes.

Add all the other ingredients to the pan.

Half fill the bean tin with water to rinse and pour into the pan.

Bring the pan to a gentle bubble and then cover and cook 180C/Gas 4 for an hour, reduce to 150C/Gas 2 for a further 2 hours.

The baked beans should be thick and unctuous requiring a little final adjustment to the seasoning.

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© 2024 - Penny Melville-Brown
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