Cheesy Baked Beans

Cheesy Baked Beans

A proper, comforting baked beans upgrade — butterbeans slow-cooked in rich tomato passata with JUX Red Onion, Red Pepper, Garlic, Thyme, Oregano and Parsley, then smothered in melted cheddar and mozzarella with golden flaked almonds on top. Easy, warming, and seriously good on toast.

Ingredients (serves 4)

• 570g butterbeans
• 700ml tomato passata
• 2 tbsp JUX Red Onion
• 2 tbsp JUX Red Pepper
• 2 tsp JUX Garlic
• 1 tsp JUX Thyme
• 1 tsp JUX Oregano
• 1 tsp JUX Parsley
• 1 tbsp extra virgin olive oil
• 1 tbsp tomato purée
• 1 tbsp white wine vinegar
• 1 tbsp sugar
• Sea salt & black pepper
• 40g cheddar, grated
• 50g mozzarella, grated
• 40g flaked almonds

Method:

1. Add all ingredients except the cheddar and almonds to a lidded pan.
2. Bring to the boil, cover and simmer for 20–30 minutes until thickened. Taste and adjust seasoning.
3. Cover with the cheeses and flaked almonds, then place under the grill until golden and bubbling.