New recipes

Garlic & chilli baked beans

Garlic & chilli baked beans

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Garlic & chilli baked beans

The ultimate beans on toast

The ultimate beans on toast

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%

  • Sugars 1.1g 1%

  • Salt 0.26g 4%

  • Protein 14.4g 29%

  • Carbs 23.9g 9%

  • Fibre 14g -

Of an adult's reference intake


  • 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

Recipe From

Jamie Magazine

By Jamie Oliver


  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.

Watch the video: Smoked Chilli u0026 Garlic Baked Beans (December 2022).