Home-style baked beans with roasted portabellini

Preparation info

  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About

These beans take just minutes to rustle up and are so much better than the canned alternative. Top them with roasted portabellini mushrooms and a sprinkling of parsley – a fried egg wouldn’t go amiss either, or some diced chorizo.


  • 3 tbsp olive oil
  • 2 x 400 g/14 oz cans haricot beans, drained


  • Preheat the oven to 200°C/400°F/Gas 6. Put one-third of the oil, the beans, tomatoes, tomato purée/paste, soy sauce and 4 tablespoons water in a saucepan and warm over