Garlic & chilli baked beans

Name: Garlic & chilli baked beans
Total time: 25 min
Yield: 4 as a side
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

The ultimate beans on toast

“You just can't beat homemade baked beans! This version is nutty and earthy, plus the cannellini beans make for a lovely creamy texture and marry beautifully with the garlic and rosemary. ”

Serves 4 as a side

Cooks In25 minutes

DifficultyNot too tricky

Jamie Magazine Bread Sides Lunch & dinner recipes

Nutrition per serving

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

Of an adult's reference intake

Jamie Magazine

By Jamie Oliver

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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

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Jamie Magazine

By Jamie Oliver

Tap For Ingredients

Method

Peel and finely slice the garlic, then pick and finely chop the rosemary leaves.
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.
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.
Add a glug of vinegar to the beans and season to taste.
Finish with the chopped parsley and a good squeeze of lemon juice, drizzling over a little cold-pressed olive oil, if you like.
Serve the beans on toasted sourdough bread, or as a side dish to grilled fish or roasted chicken, sprinkled with the reserved crispy rosemary.