Jamie Oliver

Garlic & chilli baked beans

The ultimate beans on toast

Garlic & chilli baked beans

Serves 4 as a side
Cooks In25 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    220
    11%
  • Fat
    4.3g
    6%
  • Saturates
    0.8g
    4%
  • Protein
    14.4g
    29%
  • Carbs
    23.9g
    9%
  • Sugars
    1.1g
    1%
  • Salt
    0.26g
    4%
  • Fibre
    14g
    -

Of an adult's reference intake

Recipe From

Jamie Magazine

By Jamie Oliver
Tap For Method

Ingredients

  • 4 cloves of garlic
  • ½ a bunch of fresh rosemary
  • olive oil
  • ½ teaspoon dried red chilli flakes
  • 2 x 400 g tins of cannellini beans , (or other tinned beans of your choice)
  • ½ a bunch of fresh parsley
  • red wine vinegar
  • 1 lemon
Tap For Method
Recipe From

Jamie Magazine

By Jamie Oliver
Tap For Ingredients

Method

  1. Peel and finely slice the garlic, then pick and finely chop the rosemary leaves.
  2. Heat a splash of oil in a frying pan over a medium heat, then fry the garlic, rosemary and chilli until the garlic is golden. Remove a few spoonfuls of fried rosemary to use as garnish.
  3. Stir in the tinned beans, along with their juices, then let everything cook and reduce for about 5 minutes, or until thick and delicious. Meanwhile, finely chop the parsley.
  4. Add a glug of vinegar to the beans and season to taste.
  5. Finish with the chopped parsley and a good squeeze of lemon juice, drizzling over a little cold-pressed olive oil, if you like.
  6. Serve the beans on toasted sourdough bread, or as a side dish to grilled fish or roasted chicken, sprinkled with the reserved crispy rosemary.

Tip

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Nutrition per serving
  • Calories
    220
    11%
  • Fat
    4.3g
    6%
  • Saturates
    0.8g
    4%
  • Protein
    14.4g
    29%
  • Carbs
    23.9g
    9%
  • Sugars
    1.1g
    1%
  • Salt
    0.26g
    4%
  • Fibre
    14g
    -

Of an adult's reference intake