This is a printable version of this recipe. Click here to view the original version.

Jamie Oliver's Beans on Toast

From An Expat Cooks

Jamie Oliver's Beans on Toast

Serves 4


  • 4 cloves of garlic
  • 1 onion, finely chopped
  • 1 teaspoon (5 mL) smoked paprika
  • 2 Tablespoons (30 mL) balsamic vinegar
  • 2-14 ounce (800 g total) cans of cannellini beans
  • 1-14 ounce (400 g) can of plum tomatoes
  • Worcestershire sauce
  • Tabasco
  • salt and pepper
  • 4 thick slices of bread
  • cheddar cheese

Rosemary & Chili Oil

  • 2 fresh red chiles
  • 2 sprigs of fresh rosemary
  • olive oil


To make the rosemary & chili oil: Seed and finely chop the chiles, placing them in a saucepan. Remove the rosemary from the stem and throw them in the saucepan. Cover with oil, and turn on the heat to very low. Allow the flavors to infuse for 20 minutes, then remove from the heat. Store the oil in a jar for future use. *I highly recommend using gloves when working with the chiles. Use caution not to touch your eyes or nose!

For the beans: Preheat the oven to 325 degrees F (165 C). Peel and mince the garlic and put it into a large, shallow ovenproof skillet. A good lug of the rosemary chili oil and heat the garlic over low heat. Peel and dice the onion; add it to the skillet along with the paprika. Cook the onion/garlic/paprika mixture for 10-15 minutes until the onions are softened, stirring frequently. Add the balsamic and stir to combine well. Drain most of the liquid from the beans, but not all of it, then pour the beans into the skillet. Add the tomatoes, crushing them with your hands or use a potato masher. Add a few good splashes of Worcestershire sauce and couple of dashes of Tabasco. Season well with salt and pepper and continue cooking for another 5 minutes. Scrunch of a piece of parchment paper, then wet it. Lightly tuck the parchment paper on the surface of the place.

Transfer the skillet to the preheated oven and bake for 50 minutes to an hour, or until thick and dark.

To serve: Toast the bread, then divide the beans between the slices. Add some grated cheddar cheese and lightly drizzle over some rosemary chili oil. Serve hot.