These aren't just baked beans on toast...

... these are slow-cooked cannellini and haricot beans in a spicy passata, basil and cumin sauce, served on freshly baked homemade crusty wholemeal toast.

Yeah, I know. M&S spoofs are getting a bit old-hat, but I'm quite proud of my spark of culinary invention tonight. It really was delicious!

Becky's Posh Home-Made Baked Beans on Toast

1 packet of wholewheat bread mix
1 tin cannellini beans
1 tin haricot beans
1 500g carton passata
1 handful of dry red lentils
1 onion
1 clove garlic
1 tsp cumin
1 tsp dried basil
1 tsp paprika
1 dash Tabasco chipotle sauce
1 dash Lea & Perrins
1 tsp olive oil
butter or margarine
salt and pepper


Cook the bread mix in a bread maker as per the instructions on the packet.

Fry the onions and crushed garlic in olive oil until softened. Add the cumin and paprika spices and fry them with the onions for a while to release the flavour.

Add the passata, haricot and cannellini beans, and the dried lentils. Season with salt, pepper, Lea & Perrins, Tabasco and basil.

Cook on a low heat for about 20-30 minutes, or until lentils have swollen and the whole thing starts getting thick and mushy.

Toast 6 slices of the freshly-cooked wholemeal bread and spread with butter.

Arrange slices of toast on plate, and top with a generous splodge of beans. Garnish with more L&P if necessary!

Serves four (or two particularly greedy people)