Home-style baked beans with roasted portabellini

Name: Home-style baked beans with roasted portabellini
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 6 tbsp tomato purée/paste; 6 tbsp tomato purée/paste; 2 x 400 g/14 oz cans haricot beans, drained; 4 good-size vine tomatoes, deseeded and diced; 3 tbsp olive oil; thick slices of buttered toast; 2 tbsp chopped flat-leaf parsley leaves; sea salt and freshly ground black pepper; 2 tbsp dark soy sauce; 300 g/10½ oz portabellini mushrooms; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

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.

Ingredients

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

Breakfast
Vegetarian
Brunch

Method

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