Some days we feel like eating something that doesn’t take too much trouble to make and this dish crops up fairly often. I call it Better Baked Beans. Better, because I add some other bits and pieces to a basic can of baked beans to make it taste better and go a bit further.
425g can baked beans 425g can chopped tomatoes 425g can cannelini beans
1 onion 2 cloves garlic olive oil
oregano, basil, and marjoram (dried) splodge of tomato paste
Other optional seasonings like; chilli paste or chilli sauce, worcestershire sauce, tomato sauce, ketchup, whatever you think will taste good with the beans really.
Chop onion and saute in olive oil till softish, add chopped garlic and stir around for a minute or so, then add the chopped tomatoes, a good pinch of the dried herbs, and the tomato paste, bring to the boil, then add both lots of beans, stir around, then add any other optional seasonings that you like and let it all simmer for around 10 minutes, you want it to be a fairly thick mixture.
Serve with toast or bread, a sprinkle of freshly grated cheese (in this case I used pecorino), fresh ground black pepper, chopped parsley is also nice but I didn’t want to go outside into the cold to get some.
You can make this without the baked beans and just use another can of cannelini beans, really you could use whatever sort of beans you liked or had. Sometimes I put some chopped bacon or salami in with the onion, or I have put the whole lot in an oven dish, made some hollows in the beans and broken an egg into each hollow, then sprinkled grated cheese over the lot and baked it in the oven for about 15-20 minutes until the eggs are cooked.