Homemade baked beans with grilled cheese

These baked beans will keep refrigerated for 2-3 days and can also be frozen for up to 3 months. Try adding the beans to a toasted sandwich with cheese, or even stir into a vegetable soup for added dietary fibre.
Course Breakfast
Servings 4 people


  • 2 tsp extra virgin olive oil
  • 1 onion finely chopped
  • 1 stalk celery finely chopped
  • 1 clove garlic crushed
  • 400 g can cherry tomatoes in juice
  • 400 g can salt reduced cannellini beans drained and well rinsed
  • 1 bay leaf
  • 1 small sprig rosemary
  • freshly ground black pepper to taste
  • 4 thick slices wholegrain toast
  • 120 g reduced fat vintage cheddar sliced


  • Heat 1 teaspoon oil in a large saucepan over medium heat.
  • Add onion, celery, carrot and garlic and sauté for 5 minutes until the vegetables have softened.
  • Add tomatoes, then fill the empty can with water and pour into pan with beans, bay leaf and rosemary.
  • Cook covered for 30 minutes or until the mixture has thickened and vegetables are tender.
  • Stir through remaining oil and season with pepper.
  • Set aside, covered loosely in foil, for 5 minutes.
  • Top each slice of toast with cheese and grill for 2-3 minutes, until the cheese is bubbling and golden. Arrange a slice of grilled cheese toast on each serving plate and spoon over baked beans.


Recipe courtesy of Dairy Australia
Keyword Baked beans, Breakfast, Cheddar cheese, Cheese




September 30, 2016



September 29, 2016