3 inventive recipes that prove baked beans are anything but boring

Stuck on what to cook and bored of researching complicated recipes? Heinz has got you covered with its new recipe book full of simple yet inventive recipes all based around the humble baked bean.

There’s definitely a time and place for gourmet cooking, and don’t get us wrong – making a fancy meal at home from scratch is a lot of fun from time to time. But most weeknights, after a long day at work, what most people are really craving is simple, delicious comfort food. Standing over the hob for hours just doesn’t seem that appealing when there’s a new Netflix series to cosy up with, and a trip to the supermarket to buy all of the ingredients feels criminal when it’s cold and wet outside.

But what exactly can you make that’s easy, quick and consists only of ingredients you already have in your cupboard? Well, a new cookbook from Heinz might just have the answer and it involves one of Britain’s most iconic food items: baked beans. Usually served on toast or alongside a full English, baked beans might not seem like something you’d choose to eat for dinner. But they’re the definition of cheap and cheerful and The Heinz Beanz Book is determined to prove that their culinary potential has long been overlooked. 

The Heinz Beanz Book (Ebury Press, 29th September 2022)

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From out-of-the-box breakfasts to midweek marvels – and including lots of veggie and vegan options – The Heinz Beanz Book will become as much of a staple in your recipe repertoire as a tin of beans is in the back of your cupboard. From a full English frittata to Spanish-style baked eggs, you won’t be short of options (or fibre) with this cookbook.

Here are three recipes from the cookbook that showcase baked beans as you’ve never seen them before…

  • Green potato pie

    Baked Beans green potato pie

    Serves 4

    Prep: 5 minutes

    Cook: 40 minutes


    • 500g floury potatoes (we like Maris Piper or King Edwards), peeled and halved
    • Salt and pepper
    • 1 large head of broccoli, cut into medium florets and stalk roughly chopped
    • 250g frozen peas
    • 2 x 415g tins Heinz Beanz
    • 2 tsp English mustard
    • A few thyme sprigs, leaves picked (optional)
    • 50ml whole milk
    • 50g butter
    • 100g extra-mature Cheddar, grated


    1. Preheat the oven to 200°C/180°C fan/gas mark 6.
    2. Putthepotatoesinalargesaucepanfilled with cold salted water. Place over a medium–high heat andbringtotheboil.Cookfor10minutes,then addthebroccolitothepan.Cookforafurther 6 minutes, then add the peas and cook for 2minutesmore.Bythistime,thepotatoesand broccoli will be completely tender: a knife should slideintothecentrewithnoresistance.Drain everything into a colander and leave to steam dry.
    3. Tipthebeansintoamedium-sizedroastingtray. Stir through the mustard and thyme, if using, then season well.
    4. Tipthesteamedvegetablesbackintotheirpan. Add the milk and butter, then use a potato mashertomashwell.Stirthroughmostofthe grated Cheddar and season to taste.
    5. Spread the green mash over the top of the beans, thenuseaforktocreatesometextureinthe mash. Scatter over the remaining grated cheese.
    6. Bakethepiefor15–20minutesuntilthemashis bubblingandthecheeseismeltedandgolden. Leave to cool for 5 minutes before serving with a big salad. 
  • Beanz-In-A-Hole-Sandwich

    Baked Beanz in a hole sandwich

    Serves 2

    Prep: 5 minutes

    Cook: 15 minutes


    • 6 back bacon rashers (we like smoked)
    • 415g tin Heinz Beanz 
    • 2–3 tsp hot sauce (we like sriracha) (optional)
    • 4 slices of white bread
    • 20g butter
    • HP Sauce or Heinz Tomato Ketchup, to serve
    • Method

      1. Preheat the oven to 120°C/100°C fan/gas mark ½.
      2. Lay out the bacon rashers in a dry non-stick frying panoverahighheatandfryfor2–3minuteson each side, depending on how crispy you like your bacon. Transfer to a roasting tray and keep warm in the oven.
      3. Tip the beans into a small saucepan over a mediumheat.Addthehotsauce,ifusing,and cookfor3–4minutes,stirringoccasionally,until heated through.
      4. Meanwhile,usea cookie cutter orthebottom of the bean tin to cut a hole out of the centre of two ofthebreadslices,keepingtheremainingbread slices whole.
      5. Put the bacon pan back over a medium–high heat (don’twashitinbetween,youwantthebacon flavour!). Add the butter to melt, then lay all four bread slices in the pan. Fry for a minute or so on each side until crisp.
      6. Take out two plates and place a whole bread slice on each one. Top each with 3 bacon rashers, then place the holey bread on top. Pour the beans into the holes and serve with HP Sauce or ketchup for extra sauciness!
    • Chipotle Chicken Casserole

      Baked Beans chipotle chicken casserole

      Serves 2

      Prep: 5 minutes

      Cook: 30 minutes


      • 2 free-range, skin-on chicken breasts
      • Salt and pepper
      • 2 tbsp olive oil
      • 1 red onion, finely sliced
      • 1 red pepper, finely sliced
      • 400g tin cherry tomatoes
      • 415g tin Heinz Beanz
      • 2–3 tsp chipotle paste (depending on how spicy you like it)
      • 200g long-stem broccoli, cut into thirds
      • Soured cream and freshly chopped coriander, to serve
      • Method

        1. Season the chicken breasts on both sides with salt and pepper. Heat 1 tablespoon of the oil in a large, high-sidedfryingpanoveramedium–highheat. Add the chicken breasts, skin-side down, and fry for 5–6 minutes until the skin is golden and crisp. Transfer the chicken to a plate. 
        2. Heattheremaining oilinthefryingpan,keeping itoverthesameheat(noneedto washthepan in between – you want the extra flavour!). Add the onion andpepper.Cook, stirringoccasionally, for 5–6minutes until softened and beginning to colour.
        3. Add the cherry tomatoes to the pan, then half-fill the tin with water and add that too. Stir and then addthebeans,chipotlepasteandbroccoli. Give everything a good stir to combine, then bring the casserole to a simmer.
        4. Returnthechickenbreaststothepan,nestling them into the mixture, skin-side up. Let it bubble awayfor15minutesuntilthechickeniscooked through.
        5. Season the casserole to taste, then bring the pan to the table to serve, along with soured cream and freshly chopped coriander.

        Extracted from The Heinz Beanz Book, out now.

        Images: Haraala Hamilton

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