Alex Luck //Hearst Owned

Curried Baked Beans

Name: Curried Baked Beans
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 1 onion, finely chopped; 2 tsp. olive oil; 2 tbsp. medium curry powder; 2 g tins haricot beans, drained and rinsed; 2 g tins chopped tomatoes; 1 tsp. caster sugar; 4 medium eggs; 4 slices sourdough bread, toasted; 4 tbsp. mango chutney; large handful coriander, roughly chopped, to serve

A recipe that’s easily scalable or divisible. Would make a delicious brunch too.

By The GH Kitchen TeamPublished: 08 March 2021

Jump to recipe

Swap the haricot for mixed beans, if you like. Garnish with finely chopped red chilli if you fancy something a little spicier.

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Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

45 mins

Total Time:

1 hr 10 mins

Cal/Serv:

405

Ingredients

1 onion, finely chopped
2 tsp. olive oil
2 Tbsp. medium curry powder
2 g tins haricot beans, drained and rinsed
2 g tins chopped tomatoes
1 tsp. caster sugar
4 medium eggs
4 slices sourdough bread, toasted
4 Tbsp. mango chutney
large handful coriander, roughly chopped, to serve

Directions

1 Preheat oven to 200°C (180°C fan) mark 6. In a large roasting tin, mix onion, oil and curry powder. Roast for 15min, until onion has started to soften. Stir through beans, tomatoes, sugar and plenty of seasoning. Return to oven for 30min, stirring occasionally, until sauce is bubbling and has thickened slightly.
2 When the beans are nearly ready, poach the eggs. Bring a large deep pan of water to the boil, then reduce to a simmer. Crack an egg into a ramekin or coffee cup, then neatly pour the egg into the simmering water. Working quickly, add a further 3 eggs in a similar fashion. Poach for 4min, or until, when lifted out with a slotted spoon, the whites feel firm but the yolks remain soft. Lift eggs out with a slotted spoon and drain on kitchen paper.
3 Spread the mango chutney over the toasted sourdough. Top with beans, poached egg and a sprinkling of coriander. Serve.

Per serving:

Calories: 405
Protein: 20g
Fat: 8g
Saturates: 2g
Carbs: 57g
Sugars: 18g
Fibre: 12g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time