Jamie Magazine
By Jamie Oliver
25 mins
Not Too Tricky
serves 4
About the recipe
You just can't beat homemade baked beans! This version is nutty and earthy, plus the cannellini beans make for a lovely creamy texture and marry beautifully with the garlic and rosemary.
Recipe From
Ingredients
4 cloves of garlic
½ a bunch of fresh rosemary
olive oil
½ teaspoon dried red chilli flakes
2 x 400g tins of cannellini beans (or other tinned beans of your choice)
½ a bunch of fresh parsley
red wine vinegar
1 lemon
Method
- Peel and finely slice the garlic, then pick and finely chop the rosemary leaves.
- Heat a splash of oil in a frying pan over a medium heat, then fry the garlic, rosemary and chilli until the garlic is golden. Remove a few spoonfuls of fried rosemary to use as garnish.
- Stir in the tinned beans, along with their juices, then let everything cook and reduce for about 5 minutes, or until thick and delicious. Meanwhile, finely chop the parsley.
- Add a glug of vinegar to the beans and season to taste.
- Finish with the chopped parsley and a good squeeze of lemon juice, drizzling over a little cold-pressed olive oil, if you like.
- Serve the beans on toasted sourdough bread, or as a side dish to grilled fish or roasted chicken, sprinkled with the reserved crispy rosemary.
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