Alive and Cooking

Saucy Beans

Send to a friend send to a friend! print print recipe


(Serves 6)
375g cannellini beans
1 tsp crushed garlic
1 tbsp paprika
½ tsp ground ginger
½ tsp mustard powder
2 whole cloves
½ tsp mixed spice
7 spring onions, finely chopped
2 sticks of celery, finely chopped
¼ cup oregano, finely chopped
¼ cup basil, finely chopped
130g Always Fresh Antipasto to Go Fire Roasted Red Pepper Strips
115g Always Fresh Antipasto to Go Australian Semidried Tomatoes
400g tinned crushed tomatoes
2 tbsp extra virgin olive oil


Place the beans into a saucepan and cover with water. Bring to the boil and simmer for 45 minutes. Keep an eye on it, stirring occasionally and make sure the beans are always covered with water. Drain.

Splash oil into a pan and gently heat. Add the crushed garlic, paprika, ginger, mustard powder, cloves and mixed spice and fry for 30 seconds.

Add the spring onion, celery, basil and oregano. Stir and fry for about 1-2 minutes or until softened.

Add the fire roasted peppers, semidried tomatoes, crushed tomatoes and 150ml of water. Bring to a boil and simmer for 10 minutes.

Stir in the cooked cannellini beans and simmer for 15-20 minutes.

Enjoy your saucy beans on toast or over a baked spud with a knob of butter.

Saucy Beans