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Homemade Baked Beans with Grilled Cheese

Serves 4


  • 2 teaspoons extra virgin olive oil
  • 1 onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 carrot, finely chopped
  • 1 clove garlic, crushed
  • 400g can cherry tomatoes in juice
  • 400g can salt reduced cannellini beans, drained and well rinsed
  • 1 bay leaf
  • 1 small sprig rosemary
  • freshly ground black pepper, to taste
  • 4 thick slices wholegrain toast
  • 120g Australian reduced fat vintage cheddar, sliced
Download Recipe (PDF)


  1. 1. Heat 1 teaspoon oil in a saucepan over medium heat. Add onion, celery, carrot and garlic and cook for 5 minutes, stirring occasionally until the vegetables have softened. Add tomatoes, then fill the empty can with water and pour into the pan with beans, bay leaf and rosemary. Cook covered for 30 minutes or until the mixture has thickened and vegetables are tender. Stir through remaining oil and season with pepper.
  2. 2. Top each slice of toast with cheese and grill for 2-3 minutes, until the cheese is bubbling and golden. Arrange a slice of grilled cheese toast on each serving plate and spoon over baked beans.

Tips / Handy Hints

These baked beans will keep refrigerated for 2-3 days and can also be frozen for up to 3 months. Try adding the beans to a toasted sandwich with cheese, or even stir through a vegetable soup for added dietary fibre.

Nutritional Information

Nutrients per serve:
Energy (kj) 1342
Protein (g) 18.6
Fat, Total (g) 11.4
Saturated (g) 5
Carbohydrates (g) 31.4
Sugars (g) 7.4
Dietry Fibre (g) 9.1
Sodium (mg) 717
Calcium (mg) 331
Iron (mg) 2.8


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