Pesto Baked Beans on Toast


  • 1.5 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 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
Serves: 4Cooking time: Share recipeReview this recipe


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