Excellent recipes for baked beans in the best variants. Try them all!

How to prepare beans so that the whole family can enjoy them?

How to add more fiber and protein to the diet?

Our baked beans recipes can be the solution!

Try our variants with eggs, meat or vegetables.

Baked beans with egg and cheese

Prepare your egg breakfast a little differently! This recipe is great as a quick breakfast, it will fill you up and you will also enjoy it.

INGREDIENTS

• 1/4 cup canned beans of your choice
• 2-3 tablespoons of salsa or tomato sauce
• 1/4 cup cheese of your choice, grated
• 1 egg
• salt and pepper to taste
• fresh or dried herbs of your choice (optional for garnish)

METHOD

• Preheat the oven to 190 degrees Celsius.
• In a lightly buttered or oiled ramekin, layer the ingredients in the order listed above.
• Add salt, pepper or other spices or herbs to taste.
• Place the ramekins on a baking sheet and bake for 10-15 minutes until done.
• Enjoy your meal!

Baked chicken breast with white beans and mushrooms

An excellent and simple recipe that will come in handy during a busy work week. Roasted mushrooms, bacon, white beans and chicken with fresh herbs will make your kitchen smell good and the whole family will be licking their lips!

INGREDIENTS

• 125 g sprouted bacon, sliced
• 6 shallots, halved
• 3 crushed garlic cloves
• ¾ spoonful of fresh thyme leaves
• 3 sprigs of fresh rosemary
• ¾ spoon of olive oil
• salt and pepper to taste
• 200 ml of white wine
• 300 g of chopped mushrooms
• 1 can of white beans
• 4 skinless and boneless chicken breasts, cut each breast in half

METHOD

• Preheat the oven to 200 degrees Celsius.
• Put the chopped bacon, halved shallots, crushed garlic, thyme and rosemary in a baking dish.
• Drizzle with olive oil and season with salt and pepper.
• Place in the oven for 20 minutes (stir halfway through).
• Remove from oven and stir.
• At this point, the bacon should be slightly crispy and the shallots will begin to soften.
• Add the chopped mushrooms, white beans and wine, stir and return to the oven for 10 minutes.
• Remove from the oven, add the chicken breasts and mix.
• Place back in the oven and bake for 20-30 minutes until the chicken is cooked through, stirring halfway through.
• Enjoy it!

Baked beans with sausage

A hearty and warming recipe that is easy to prepare and tastes divine! The combination of beans and sausages is simply impossible to get tired of.

INGREDIENTS

• 600 g of ripe cherry tomatoes of various colors
• 4 cloves of garlic
• 200 g focaccia
• 660 g canned white beans
• 12 chipolata sausages
• 1 tablespoon of olive oil
• 1 tablespoon red wine vinegar

METHOD

• Preheat the oven to 180ºC.
• Halve the cherry tomatoes, peel and finely chop the garlic, and tear the focaccia into bite-sized pieces.
• Put everything in a 30 x 35 cm baking dish, add the beans and their juice, drizzle 1 tablespoon of olive oil and red wine vinegar, add a drop of water and mix everything.
• Cut each chipola in half, then scatter them randomly over the mixture, pressing them lightly into the beans and tomatoes.
• Bake for 45 minutes or until golden brown.

Baked beans with corn and zucchini

Well, this is an absolute delicacy! You can use canned beans, but even better are stewed beans that you reduce in their own aromatic broth.

INGREDIENTS

On the beans:

• 3 cups cooked black beans, with liquid
• 2 tablespoons of sunflower oil
• 2 teaspoons of ground cumin
• 1 chipotle in adobo sauce, seeded and chopped (optional)
• salt to taste
• 1 teaspoon chili (or more to taste)

For the zucchini:

• 2 tablespoons of extra virgin olive oil
• ½ cup chopped onion
• salt to taste
• 2 cloves of garlic, pressed
• 700 g zucchini, cut into slices about 0.5 cm thick
• ½ to 1 teaspoon oregano

For the corn:

• 2 cups corn kernels (fresh or frozen)
• 1 and ¼ cup milk
• 1 chopped chili pepper
• ¼ cup cornmeal or polenta
• salt to taste
• ½ cup grated pecorino cheese
• ¼ cup crumbled feta
• 1 tablespoon butter or extra virgin olive oil

METHOD

• Preheat the oven to 190 degrees Celsius.
• Grease a two liter baking dish with oil or butter.
• In a large, heavy non-stick frying pan, heat the oil over a medium-high heat and add the cumin and chilli.
• Stir-fry for about a minute until the spices start to sizzle.
• Add beans and chipotle if desired.
• Saute the beans (even with the liquid), stirring and mashing with the back of a spoon, until they thicken and form a thin crust on the bottom of the pan.
• Mix this and mix it into the beans.
• Cook until the beans are thick but not too dry, about 10 minutes.
• Taste the beans and add salt if necessary.
• Spread in an even layer in a baking dish.
• Clean and dry the pan.
• Heat over medium heat and add olive oil.
• Add the onion and sauté until softened, about 5 minutes.
• Add a pinch of salt and garlic and sauté, stirring, until garlic is fragrant, about 30 seconds.
• Finally, add the zucchini, oregano, salt and pepper and increase the heat slightly.
• Cook, stirring often, until zucchini is tender, 5 to 10 minutes.
• Taste and add seasoning if necessary.
• Spread in an even layer over the beans.
• Combine the corn and milk in a saucepan and bring to a boil.
• Cook for 5 minutes until the corn is tender.
• Stir in the cornmeal and chili, add salt to taste, and continue to cook until the mixture thickens, 3 to 5 minutes.
• Stir in the grated pecorino cheese.
• Remove from heat and spread in an even layer over the zucchini.
• Sprinkle the top with crumbled feta.
• Brush with butter or drizzle with oil.
• Place in the oven and bake for 25 minutes until the cheese is lightly browned.
• Serve hot or warm.

Mexican Baked Beans with Vegetables

This Mexican delicacy of beans, potatoes, peppers, tomatoes, zucchini and mushrooms is amazingly hearty and is a great dinner that you can easily prepare even on a weekday.

INGREDIENTS

• 3 large potatoes, cut into chunks
• 2 tablespoons of oil
• 1 red pepper, cut into pieces
• 8 medium mushrooms, quartered
• 1 medium zucchini, cut into pieces
• 400 g canned beans, drained
• 400 g of chopped tomatoes in a can
• 2 teaspoons of smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon of chili powder
• salt
• black pepper
• 75 g of cheddar cheese, grated
• fresh cilantro, for serving (optional)

METHOD

• Mix the chopped potatoes with a little oil and spread them in a large baking dish.
• Bake at 190°C for about 45 minutes, stirring halfway through, or until almost cooked and beginning to crisp.
• Add all the vegetables to the bowl along with the beans, canned tomatoes and spices.
• Season generously and mix.
• Return to the oven for a further 30 minutes, until the vegetables have softened and the tomatoes have formed a rich sauce.
• Sprinkle with grated cheese and bake for another 15 minutes until the cheese has melted.
• Serve garnished with fresh cilantro as desired.

How to properly cook beans?

1. Soak the beans in cold water for several hours to soften their hard shell.
2. Most often we soak overnight.
3. All legumes for baking must be cooked in advance.
4. Here is the relative main disadvantage of legumes, because they take quite a long time to cook.
5. We always cook beans in an excess of water, which means that they are not only completely submerged, but the water must exceed them by several cm.
6. We do not stir them during boiling, at most we shake the pot a little.
7. Also, we do not salt them before cooking or during boiling, we only do this when processing the softened and cooked legumes.

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