Mustard-maple baked beans with goat’s cheese

Mustard-maple baked beans with goat’s cheese

By
From
Eat This, My Friend
Serves
2-3
Photographer
Jade O'Donahoo; Huw Rogers

This is one of those dishes that I eat no matter what the time of day. While it may seem breakfasty, I often make baked beans for lunch or a quick dinner. They are healthy, simple and absolutely delicious – in other words, the perfect meal.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1 whole garlic clove, peeled
400g tinned chopped tomatoes
1 tablespoon dijon mustard
1 tablespoon maple syrup
400g tinned cannellini beans, drained
1 tablespoon soft goat’s cheese
hot buttered toast, to serve

Method

  1. Heat the olive oil in a heavy-based frying pan over medium heat and fry the garlic until it is lightly golden all over.
  2. Add the tinned tomatoes, 125 ml water and about ½ teaspoon of salt. Bring to the boil, then simmer gently for about 20 minutes, or until the tomatoes have broken down.
  3. Remove and discard the garlic clove. Add the mustard and maple syrup, then stir through the cannellini beans.
  4. Return to the boil and simmer gently for another 5 minutes.
  5. Taste, and adjust the seasoning if necessary.
  6. Serve with the goat’s cheese dotted over the top and hot buttered toast on the side.
  7. The beans will keep in the fridge for up to 4 days.
Tags:
Vegetarian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again