Much more filling than the tinned variety but unlike a number of other baked bean recipes, you don’t have to start with dried beans. This is quick and still pretty handy for lunch.
Beans on toast – serves 4 to 6
- 200g bacon lardons or pancetta cubes
- 1 onion, roughly chopped
- olive oil
- 1 stick of celery, finely chopped
- 2 carrots, finely chopped
- 2 x 400g tins of beans e.g. pinto, haricot or butter beans, drained and rinsed
- 1 tsp black treacle
- sourdough toast, to serve
Fry the bacon in a deep pan over a medium heat until golden, then add the onion. You can add a splash of olive oil if you need it.
Add the carrots and celery and cook for 5 minutes, until softened.
Add the tomatoes and simmer for 10 minutes. Next add the beans and simmer for another 10 minutes. Add the treacle and season with salt and black pepper.
Serve with toasted sourdough.
(Original recipe from The Kitchen Diaries II by Nigel Slater, Fourth Estate, 2012.)
Jono & Jules do food & wine 
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