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Breakfast Mustard Baked Beans
2 tbsp olive oil
1 small onion, finely chopped
2 garlic, crushed
1 small leek (white part only) finely chopped
3 rashers rindless bacon, small dice
KEEN'S Mustard Powder
400 g can chopped tomatoes
3/4 cup chicken stock
2 tbsp Worcestershire sauce
2 tbsp golden syrup
1 tsp tomato paste
400 g tin of cannellini beans, drained and rinsed
1/2 cup parsley chopped
McCormick Adjustable Grinder Sea Salt
McCormick Adjustable Grinder Black Peppercorns
Preheat oven to 180℃.
Heat oil in a large ovenproof dish over a medium heat.
Add the onion and garlic, cook for 2 minutes until softened. Add the leek and bacon, cook for a further 5 minutes.
Add the KEEN’S mustard powder, tomatoes, stock, Worcestershire sauce, golden syrup and tomato paste. Bring to the boil.
Remove from the heat and stir through the cannellini beans and parsley.
Bake for 30 minutes until the sauce has thickened.
Season to taste with salt and pepper.
Serving suggestion: Serve with hot buttered toasted sourdough.
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