Special baked beans on toast

Name: Special baked beans on toast
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 23 olive oil; 450 (1lb) chestnut mushrooms, roughly sliced; 3 red onions, finely chopped; 150 (1/4 pint) light stock; 350 tub fresh Arrabiatta or Napoletana pasta sauce; 300 (1/2 pint) Guinness; 34 light soft brown sugar; 2 x 400 cans cannellini beans, drained and rinsed; A small handful freshly chopped flat-leafed parsley

Cannellini beans with mushrooms, onions and tomato sauce on toast. Baked beans on toast will never be the same!

By The GH Kitchen TeamPublished: 15 March 2006

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Yields:

Prep Time:

15 mins

Cook Time:

55 mins

Total Time:

1 hr 10 mins

Ingredients

23 olive oil
450 (1lb) chestnut mushrooms, roughly sliced
3 red onions, finely chopped
150 (1/4 pint) light stock
350 tub fresh Arrabiatta or Napoletana pasta sauce
300 (1/2 pint) Guinness
34 light soft brown sugar
2 x 400 cans cannellini beans, drained and rinsed
A small handful freshly chopped flat-leafed parsley

Directions

1. Step 1
  Preheat the oven to 200°C (180°C fan) mark 6. Heat the oil in a large ovenproof casserole and fry the mushrooms and onions together for 10-12min until all the excess liquid from the mushrooms has evaporated and the onions are soft and golden. It will look as though you have too many onions but they will reduce down.
2. Step 2
  Pour in the stock, sauce and Guinness, then stir in the sugar and plenty of seasoning. Bring to the boil and bubble for 2min.
3. Step 3
  Stir in beans and put casserole in the oven for around 35min until everything is bubbling. The liquid should have reduced down so that it barely covers the beans. Keep an eye on it, as the cooking time depends on the size and depth of the pot. Stir in the parsley just before serving.
4. Step 4
  Toast, and they're fantastic with rashers of crispy bacon and a fried egg on top.
5. Step 5
  Serve with... Toast, and they're fantastic with rashers of crispy bacon and a fried egg on top.

Get Ahead

The dish can be made two or three days ahead and kept in the fridge, or make a large batch to freeze.

Per Serving:

Calories: 320
Total carbs: 49 g
Total fat: 8 g
Saturated fat: 1 g

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