Special baked beans on toast

Name: Special baked beans on toast
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 23 olive oil; 450 (1lb) chestnut mushrooms, roughly sliced; 3 red onions, finely chopped; 150 (¼ pint) light stock; 350 tub fresh Arrabiatta or Napoletana pasta sauce; 300 (½ pint) Guinness; 34 light soft brown sugar; 2 x 400 cans cannellini beans, drained and rinsed; A small handful freshly chopped flat-leafed parsley

Cannellini beans with mushrooms, onions and tomato sauce on toast. Baked beans on toast will never be the same!

By The Good Housekeeping Cookery TeamPublished: 15 March 2006

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Yields:

Prep Time:

15 mins

Cook Time:

55 mins

Total Time:

1 hr 10 mins

Ingredients

23 olive oil
450 (1lb) chestnut mushrooms, roughly sliced
3 red onions, finely chopped
150 (¼ pint) light stock
350 tub fresh Arrabiatta or Napoletana pasta sauce
300 (½ pint) Guinness
34 light soft brown sugar
2 x 400 cans cannellini beans, drained and rinsed
A small handful freshly chopped flat-leafed parsley

Directions

1. Step 1
  Preheat the oven to 200°C (180°C fan) mark 6. Heat the oil in a large ovenproof casserole and fry the mushrooms and onions together for 10-12min until all the excess liquid from the mushrooms has evaporated and the onions are soft and golden. It will look as though you have too many onions but they will reduce down.
2. Step 2
  Pour in the stock, sauce and Guinness, then stir in the sugar and plenty of seasoning. Bring to the boil and bubble for 2min.
3. Step 3
  Stir in beans and put casserole in the oven for around 35min until everything is bubbling. The liquid should have reduced down so that it barely covers the beans. Keep an eye on it, as the cooking time depends on the size and depth of the pot. Stir in the parsley just before serving.
4. Step 4
  Toast, and they're fantastic with rashers of crispy bacon and a fried egg on top.
5. Step 5
  Serve with... Toast, and they're fantastic with rashers of crispy bacon and a fried egg on top.

Get Ahead

The dish can be made two or three days ahead and kept in the fridge, or make a large batch to freeze.

Per Serving:

Calories: 320
Total carbs: 49 g
Total fat: 8 g
Saturated fat: 1 g

What to read next

The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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