Maple Baked Beans with Maple and Thyme Toast Recipe

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  • Vegetarian


4 - 5




5 min


25 min


  • 1tbsp olive oil
  • 1 onion, sliced
  • ½tbsp Dijon mustard
  • 2tbsp Worcestershire sauce
  • 3tbsp tomato purée
  • 2tbsp maple syrup
  • 400g can chopped tomatoes
  • 400ml (14fl oz) vegetable or beef stock
  • 400g can butter beans
  • 300g can red kidney beans
  • 400g can haricot beans
  • for the toast
  • 10 thin slices crusty white bread
  • 4tbsp maple syrup
  • thyme sprigs


  • Heat the oil in a pan, add the onion and soften for 2 minutes, then turn up the heat and cook until the onions are brown and caramelised. Add the Dijon, Worcestershire sauce, tomato purée and maple syrup, cook for 2 minutes, then add the tomatoes and the stock and cook for 2 to 3 minutes. Drain and rinse all the beans, then add to the pan and season. Bring to a simmer, cover and cook gently for 15 minutes, stirring occasionally.

  • Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Place the bread on a baking sheet, drizzle with maple syrup and scatter over thyme. Bake for 5 to 10 minutes, until golden and crisp. Serve beans with toast on the side for dipping.

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