Sunday, 19 October 2014


I do love a good bit of cheesy beans on toast for breakfast on a weekend. Proper dirty start to the day that. With this recipe though I got a tin of cannelloni beans, some spicy chorizo and a hand full of plump mushrooms and elevated them with a tin of chopped tomatoes and a cheesy crumb topping to something you could be proud to serve on the dinner time for a nice winter tea time treat. If you think you need something to warm your cockles tonight then this will proper do the job!

Bean wise you can always use another bean should as berlotti or butter beans if you want to mix it up. I find cannelloni to be a good replication to your standard baked bean from a tin and there a lot more readily available on the cheap from even the smaller supermarkets. If you really want to go all out but dried versions of your beans and prepare them the day before as per instructions, they do always taste better. A tin however is more subtitle if your looking to knock up a quick and tasty meal.

For my posh beans I've added some chorizo for a little bit of oomf! Not only with this provide the meat in your dish but the smoky spices that will fry put into the sauce work an absolute treat. Veggie? Leave out chorizo but add a tsp or two of smoked paprika to still inject that beautiful warm flavor to your beans.

Cheese is really your choice. I like Cheddar in on the top as I find it compliments the smoky sauce a lot more. If you like spice use a cheese peppered with chili, that will work a treat or some stringy mozzarella will melt and be all gooey and delicious on top buy again use whatever you like and can get your hands on.

Prepare for the most scrummy cheesy beans you will ever have. This simple recipe will serve 4 hungry mouths:

Posh Cheesy Beans

1 Chopped Red Onion
150g Diced Chorizo
Hand full Of Chopped Mushrooms
Hand full Chopped Basil Leaves
400g Tin Of Cannelloni Beans (Drained)
400g Tin Of Chopped Tomatoes
1 Vegetable Stock Cube
Salt And Pepper To Season
5 Tbsp Breadcrumbs
1 Tbsp Olive Oil
1 Tbsp Smoked Paprika
200g Grated Cheddar Cheese

  1. First of all throw the onions and chorizo into a lightly oiled frying pan and fry until the onions are beginning to soften then add in the mushrooms and basil until the mushrooms begin to soften. 
  2. Throw in the cannelloni beans, chopped tomatoes and crumble in the stock cube. Add some boiled water if needed to bring the liquid just above all the ingredients and then bring to the boil. Reduce the heat and simmer for 10 minutes.
  3. Whilst the pan is simmering turn on your oven to 200 degrees (180 fan) and in a bowl, mix together the breadcrumbs, oil, paprika and Cheddar cheese.
  4. After the 10 minutes simmering, transfer the beans to an oven proof dish and sprinkle over the cheesy bread crumbs. Pace in the oven uncovered and bake for 20 minutes until the topping is crispy and golden. Check the beans halfway through and if the topping is beginning to go too brown or burn cover loosely with some foil or your dish lid.

Slice through that beautifully crunchy topping and spoon out your beans as the filling to a jacket potato. 

You could also serve on slices of grilled ciabatta for that proper posh interpretation of beans on toast. You could even just eat a big bowl of them all on there own.

However you decide to eat these fancy beans you'll be in for a right royal treat

Cheesy beans do not get any better than this!

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