Jamie Oliver's super easy garlic and chilli baked beans

Name: Jamie Oliver's super easy garlic and chilli baked beans recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 20.00 ml olive oil, plus extra to drizzle; 4 garlic cloves, thinly sliced; 1/2 bunch rosemary, leaves picked, chopped; 1/2 tsp dried chilli flakes; 2 x 400g cans cannellini beans; 2 tsp red wine vinegar; 1/2 bunch flat-leaf parsley, leaves picked, finely chopped; Juice of 1 lemon; Toasted sourdough, to serve

1 rating

05m

15m

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Jun 01, 2017

You can’t beat homemade baked beans! This version is nutty and earthy, plus the cannellini beans make for a lovely creamy texture, says Jamie.

1 tbs olive oil, plus extra to drizzle
4 garlic cloves, thinly sliced
1/2 bunch rosemary, leaves picked, chopped
1/2 tsp dried chilli flakes
2 x 400g cans cannellini beans
2 tsp red wine vinegar
1/2 bunch flat-leaf parsley, leaves picked, finely chopped
Juice of 1 lemon
Toasted sourdough, to serve

Method

1.

Heat oil in a frypan over medium heat. Add garlic, rosemary and chilli, and cook, stirring occasionally, for 2 minutes or until garlic is golden. Remove a few spoonfuls fried rosemary and reserve to serve.
2.

Add beans along with their canning liquid. Bring to a simmer and cook, stirring occasionally, for 5-7 minutes or until the sauce thickens slightly. Add vinegar, season, then stir through parsley and lemon juice.
3.

Divide bean mixture among toasted sourdough. Sprinkle over reserved rosemary and drizzle with olive oil to serve.