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Hearty baked cannellini beans with sriracha hot honey recipe

Hearty baked cannellini beans with sriracha hot honey recipe

2 ratings

Created by The Tesco Real Food team

Raise your baked bean game with these sweet and smoky cannellini beans drizzled with a quick and easy sriracha hot honey. Providing 3 of your 5-a-day, this is a weekend breakfast or brunch with a difference! See method

Ingredients

  • 2 tbsp vegetable oil
  • 1 red onion, finely chopped​
  • 2 celery sticks, finely chopped
  • 1 medium carrot, peeled and finely chopped
  • 1 red pepper, deseeded and finely chopped
  • 2 large garlic cloves, crushed
  • ½ tsp smoked paprika
  • 1 bay leaf
  • 1 fresh rosemary sprig, leaves finely chopped
  • 2 x 400g tins cannellini beans, drained and rinsed
  • 500ml carton passata
  • 2 tbsp clear honey, plus 2 tsp
  • 150g baby spinach
  • 1 tbsp sriracha
  • 4 medium eggs
  • 4 slices brown sourdough, toasted
  • 2 tbsp 4 seed mix
2 of your 5-a-day and high in fibre

Each serving contains

  • Energy

    1985kj
    474kcal     24%

  • Fat

    16g 23%

  • Saturates

    3g 13%

  • Sugars

    23g 25%

  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 51.7g Protein 23.7g Fibre 15.1g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Heat 1 tbsp oil in a large, ovenproof saucepan over a medium heat. Add the onion, celery, carrot and pepper and cook for 10 mins, stirring occasionally, until softened. Add the garlic and smoked paprika and cook for 1 min until fragrant. Stir through the bay leaf, rosemary leaves, cannellini beans, passata and 2 tsp honey. Bring to the boil, then cover with a lid and bake in the oven for 30 mins or until the sauce has thickened slightly and the beans are very soft. Stir through the spinach and return to the oven for a further 5 mins to allow the spinach to wilt into the beans. Remove the bay leaf.
  3. Mix the 2 tbsp honey and the sriracha together until evenly combined.
  4. Heat the remaining 1 tbsp oil in a large frying pan over a medium-high heat. Crack the eggs into the pan and fry for 4-5 mins until the white is cooked but the yolk is runny, flipping them over, if preferred.
  5. Spoon the beans over the toast and top with a fried egg. Drizzle with the hot honey and sprinkle with the seed mix to serve.

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