These homemade baked beans are so much tastier than shop-bought varieties and are perfect for the kids’ tea.
- 3 tbsp
- 8 good-quality
shallots, finely chopped
- 1 tsp roughly chopped fresh
garlic cloves, finely chopped
- 1 x 400g tin
- 125ml/4¼fl oz
- 1 x 400g tin
flageolet beans, drained and rinsed
- 1 tbsp roughly chopped fresh flatleaf
- 4-6 thick slices
sourdough bread salt and freshly ground black pepper
Preheat the oven to 200C/180C Fan/Gas 6.
Heat a tablespoon of the oil in an ovenproof frying pan over a medium heat. Add the sausages and fry for 2-3 minutes, or until browned on all sides. Transfer the pan to the oven and continue to cook for 10-12 minutes, or until cooked through.
Meanwhile, heat another tablespoon of the oil in a separate frying pan over a medium heat. Add the shallots and fry for 2-3 minutes, or until softened. Add the rosemary and garlic and fry for a further 1-2 minutes.
Add the chopped tomatoes and bring the mixture to the boil, then reduce the heat until the mixture is simmering. Add the stock and beans, return the mixture to a simmer and cook for 3-4 minutes, or until the sauce has thickened slightly.
Stir in the parsley and season, to taste, with salt and freshly ground black pepper. Keep warm.
Just before serving, heat a griddle pan over a medium heat. Drizzle a little of the remaining tablespoon of oil onto each side of the bread slices. Grill the bread for 1-2 minutes on each side, or until golden-brown chargrill marks appear on both sides.
To serve, place one slice of toast onto each serving plate. Spoon over the bean mixture and top each with a sausage or two.
Top recipe tip
If desired, reserve half of this dish as leftovers for use in James Martin’s recipe for duck cassoulet with olive oil mash.