Pesto Baked Beans on Toast

Free from


  • 2 tbsp. Olive oil
  • 1 Onion, finely chopped
  • 2 Garlic cloves
  • 1 tsp. Smoked paprika
  • 200g Tomato passata
  • 1 tbsp Muscavado sugar
  • 800g Haricot beans
  • 1 Vegetable stock cube
  • 4 tbsp Sacla’ Free From Tomato Pesto
  • 2 thick slices gluten free bread, toasted


  1. Preheat the oven to 180°C/160°C fan
  2. Heat the oil in a sauce pan and fry the onion for 10 minutes, until softened and golden
  3. Add 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, bring 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 toast
Serves: 4Cooking time: Share recipeReview this recipe


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