ghetto baked beans
by Pippa on March 7, 2006
Apart from the name of this bean dish there’s nothing baked nor ghetto about these beans. Ever since Karah made a version of it for me a couple of years ago, it’s become one of my staple “I don’t know what to have…” dishes.
Most of the ingredients come out of a can which means that you can whip it up at the last minute without any problems. And because it’s basically beans and tomato, you can add extra stuff if you have it sitting in the fridge or the cupboard. In fact, writing this down as a recipe is pretty ridiculous.
- 1 tablespoon of olive oil
- 1 garlic clove, crushed
- fresh or dried chilli (to taste)
- 4 rashers of bacon or 2 chorizo, sliced (optional)
- 2 cans of tomatoes
- 1 can cannelini beans
- mushrooms, sliced (optional)
- zucchini, sliced (optional)
- salt and pepper to taste
- sugar, if necessary
fry the bacon or chorizo in the olive oil with the garlic.
if using mushrooms add them now and fry them briefly too.
season with salt and pepper to taste.
add the cans of tomatoes and smoosh them up a bit.
add zucchini if necessary.
once the tomato juice has thickened a little add the cannelini beans and heat them through.
add a fried egg or parmesan or fetta on top for extra yumminess.
serve in a bowl with toast on the side.
or reheat and have on toast.
One comment
Mmm baked beans. I’m always after a good beans recipe. I love how you said zucchini if necessary. Zucchini is the key ingredient to any meal in our house and we have no say in the matter, the things just keep growing!
by Michelle on March 8, 2006 at 4:04 pm. #