Pesto Baked Beans on Toast

On the table in 65mins

Serves 4



  • 1 1/2 tbsp. olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves
  • 1 tbsp. smoked paprik
    • 200g tomato passat
      • 1 tbsp. Muscavado sugar
      • 800g haricot beans
      • 1/2 vegetable stock cube
      • 4 tbsp. Sacla’ Organic or Reduced Fat Tomato Pesto
      • 2 thick slices toast, buttered


  1. Preheat the oven to 180°C/350°F/Gas mark 4
  2. Heat the oil in a frying pan and fry the onion for 10 minutes, until softened and golden
  3. Throw in the garlic and fry for a minute, then stir in the paprika and cook for another minute
  4. Add the passata, sugar, beans, 200ml water and the stock cube
  5. Stir together bringing to a simmer, stir again then cover with a lid
  6. Transfer to oven to cook for 30 minutes
  7. Check the beans after 20 minutes, if they are drying out then add a splash more water
  8. Remove from the oven, stir in Sacla’ Pesto and serve on hot buttered toast

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