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Maple Baked Beans on Toast



Some days are just busy.  The last few days this week I have been busier then a "Hen hauling wood" as my old friend Leona would say!  Writing articles, doing laundry, appointments, etc. They say there is no rest for the wicked!  I must have been rather naughty lately I guess! 



Just because you are busy and don't have a lot of time that doesn't mean you can't get something tasty on the supper table!  These Maple Baked Beans on Toast are the perfect light supper entree for when you have a bit more on your plate to handle than normal.


With a little bit of pre-prep, they basically cook themselves!  Its amazing what you can do with a few store cupboard ingredients!


This tasty recipe uses things I generally have in my larder at all times . . .  tinned cannellini beans, a good bottled tomato passata . . .



Maple syrup, a good balsamic vinegar.  Today I used a Maple Balsamic from ilGusto, but you could us any good Balsamic vinegar.  Since I also use pure Maple syrup I felt the Maple Balsamic would add a nice touch and more maple flavour.  It did.


I used a bottle of Ciro Passata Rustica today . . . it is lovely and thick and has a nice tomato flavour. If you can't get that you could use ordinary passata or even tomato sauce.  I don't think that it will taste as rich and luxurious however as this does  . . .



You will still end up with a terrifically tasty dish however! 



I started by softening some thinly sliced shallots in a bit of light olive oil along with some crushed garlic.


Try not to let them brown  . . .  you just want them softened  . . .


After that you just stir in the passata, the vinegar and maple syrup.  Let that cook for a few minutes and then stir in the beans.  If you think its too thick, you can add a bit of boiling water, but you shouldn't need much.


Bring to the boil, cover and then pop into a warm oven where they can braise away for a time until you are ready to serve . . .


At that time the flavours will have melded beautifully and you will have a dish fit for a king!  All you need is some buttered toast to ladle it onto!


These always go down a real treat.  Vegetarian.  Delicious.  High fibre, low in fat. You can't lose!

Maple Baked Beans on Toast


Yield: 3 - 4
Author: Marie Rayner
These are delicious. If you can think of it, do try to make them the day before. The flavours get even better overnight, but they are still really delicious on the day!

ingredients:

  • 3 shallots, peeled and thinly sliced
  • 1 fat clove garlic, peeled and crushed
  • a splash of olive oil to fry
  • 200g tomato passata (3/4 cup, sieved tomatoes)
  • 200g tin of Cannellini beans, drained and rinsed (14 ounce tin)
  • 1 TBS Maple Syrup
  • 2 TBS Maple Balsamic vinegar
  • fine sea salt and freshly ground black pepper to taste
  • hot buttered toast to serve

instructions:

How to cook Maple Baked Beans on Toast

  1. Preheat the oven to 180*C/350*F/ gas mark 4.  
  2. Heat the oil in a medium oven-proof casserole dish over low heat.  Add the shallots and garlic.  Cook, stirring frequently, without browning, until softened.  Add the tomato passata, vinegar, and maple syrup.  If you think it is too thick, you can add a couple TBS of water.  Bring to the boil, then reduce to a simmer and cook for about 5 minutes.  Season with salt and pepper and stir in the drained beans.  Cover and place into the preheated oven.
  3. Bake for 70 to 80 minutes, stirring occasionally. If you think they are getting dry, you can add a bit of water. 
  4. At this point you can either transfer to a container, cover and chill in the refrigerator overnight, reheating gently over low heat when you wish to serve.
  5. Make some toast, butter it and ladle the hot beans on top.

NOTES:

If you can't get Maple Balsamic, you can use ordinary balsamic vinegar.  Also if you are not fond of maple you can use honey or soft dark brown sugar in an equivalent amount.
Created using The Recipes Generator



I used a good whole wheat bread today as that is what I had, but a rustic sour dough also goes very well.  It also goes without saying that the leftovers taste even better when gently reheated a day afterwards.  In fact you could make them ahead and then just reheat when you are ready to eat.  Happy  days!



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Marie Rayner
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10 comments:

  1. ....and I,d like a poached egg and a slice of bacon and a little sprinkling of grated cheese with mine please ! :) Oh my goodness this looks so good . Also I have just taken out of the oven the Irish Tea Brack loaf ....mmmm..it smells so good ! Thanks for sharing the recipe :)x

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    1. Oh that sounds nice Deb! I like the way your mind works! I am excited that you made the Irish Tea Brack! I hope you enjoy it! It does smell heavenly! xoxo

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  2. Replies
    1. I am sure my father would also Monique! xoxo

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  3. I've been looking for a recipe like this -- beans on toast. Thank you! It sound delicious. ~Elaine

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  4. Oh, that sounds divine! My Maple Syrup is somewhat old now and I feel the need to get a fresh bottle, are there any makes available here that you feel you can recommend, please, Marie? Also, were the strengths of if altered a few years ago? I have no idea what it would be best to get.

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    Replies
    1. Are you in the UK Toffee? I don't find that there is any one Maple Syrup brand here in the UK that is better than any other. I always buy Amber grade! I always buy mine at Costco by the big jug. It works out cheaper in the long run! xoxo

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  5. Thank you Marie - yes, UK for me. I will check with Ocado to see if they do any different types.

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    Replies
    1. They will usually say Grade A or Grade B. I take Grade B as it is darker! Hope this helps! Here's a link I found from Ocado: https://www.ocado.com/webshop/product/Waitrose-1-Amber-No-2-Maple-Syrup/16481011?from=search&param=Maple%20Syrup

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