Our Favourite Recipes
Pesto Baked Beans on Toast
Beans on toast goes boujie, thanks to a little bit of Sacla' Organic Tomato Pesto. Make rich, flavoursome baked beans from scratch by slow-cooking with onion, garlic and spices. Stir in your Pesto to finish, and spoon over hot buttered toast.
Pescatarian
Vegetarian
Buon Appetito
Ingredients
- 1 1/2 tbsp. olive oil
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tbsp. smoked paprika
- 200g tomato passata
- 1 tbsp. Muscavado sugar
- 800g haricot beans
- 1/2 vegetable stock cube
- 4 tbsp. Sacla’ Organic Tomato Pesto or Reduced Fat Tomato Pesto
- 2 thick slices toast, buttered
Method
- Preheat the oven to 180°C/350°F/Gas mark 4
- Heat the oil in a frying pan and fry the onion for 10 minutes, until softened and golden
- Throw in the garlic and fry for a minute, then stir in the paprika and cook for another minute
- Add the passata, sugar, beans, 200ml water and the stock cube
- Stir together bringing to a simmer, stir again then cover with a lid
- Transfer to oven to cook for 30 minutes
- Check the beans after 20 minutes, if they are drying out then add a splash more water
- Remove from the oven, stir in Sacla’ Pesto and serve on hot buttered toast
