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Real tasty vegetarian baked beans


  • Preheat oven to 160°C fan forced (180°C normal).
  • Heat a little oil in a large heavy-bottomed pan and gently saute 2 crushed garlic cloves, the chillies, fennel, carrot, onion and celery until tender, stirring now and again. Add the tomatoes, cannelini beans, stock and seasonings with 2 tbsp chopped parsley and the balsamic. Gently mix, bring to the boil and turn the heat right down. Then simmer for 15-20 mins. Taste for seasoning.
  • Heat a little oil in another pan and gently cook the crumbs until golden brown and toasted. Add the remaining parsley and garlic, mix well for 2 mins and then set aside.
  • Transfer the beans to an ovenproof dish, leaving some liquid behind if necessary, and top with the crumbs. Spray with oil and cook in the oven for about 15-20 mins until golden brown and bubbling around the edges.


  • olive oil
  • 3 garlic cloves, crushed
  • 2 small red chillies, seeded & sliced
  • ½ fennel bulb, diced
  • 1 medium carrot, diced
  • 1 medium-large onion, diced
  • 2 celery stalks, diced
  • 3 cans diced tomatoes
  • 3-4 cans cannelini beans, drained & rinsed
  • 2 cups vegetable stock
  • sea salt & freshly ground pepper
  • 4 tbsp chopped fresh parsley
  • a good splash of balsamic vinegar
  • 1 cup breadcrumbs made from 1-2 day-old sourdough
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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