Quick Boston Baked Beans
Created by ImPat on October 19, 2014
- Servings: 4
- Prep Time: 20m
- Cook Time: 15m
- Recipe #14788
Ingredients
- 2 teaspoons oil (olive oil)
- 85 grams bacon (3 rashers rindless Canadian style, chopped)
- 1 small brown onion (brown small, finely chopped)
- 2 garlic cloves (crushed or minced)
- 1 teaspoon hot paprika (hot)
- 1 can (400 gram) diced tomatoes
- 2 teaspoons brown sugar
- 1 tablespoon tomato paste
- 2 cans (400 grams) cooked white beans (drained and rinsed, or borlotti beans)
- 4 (228 grams) English muffins (wholegrain recommended)
- 1 tablespoon butter (softened)
- 2 tablespoons flat leaf parsley (flat leaf leaves)
How to Make
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Step 1: Heat oil in a deep non-stick frying pan over medium heat.
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Step 2: Add bacon and cook for 4 to 5 minutes or until crisp. Remove bacon from pan using a slotted spoon and set aside.
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Step 3: Add onion to frying pan, cook stirring for 3 minutes or until onion is tender and light golden, add garlic and paprika continue to cook stirring for 1 minute.
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Step 4: Return bacon to frying pan and add the tomatoes, sugar, tomato paste and beans. Cook stirring often for 5 minutes or until heated through.
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Step 5: Season with salt and pepper.
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Step 6: Split muffins and toast. Spread with butter.
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Step 7: Place on serving plates and spoon baked beans over the muffins and sprinkle with parsley.
Nutritional Facts
- Serving Size: 1 (310 g)
- Calories 444.3
- Total Fat - 23.6 g
- Saturated Fat - 6.7 g
- Cholesterol - 48.1 mg
- Sodium - 597 mg
- Total Carbohydrate - 46.7 g
- Dietary Fiber - 5.1 g
- Sugars - 27.6 g
- Protein - 13.6 g
- Calcium - 87.4 mg
- Iron - 2.6 mg
- Vitamin C - 31 mg
- Thiamin - 0.3 mg