Credit: Haarala Hamilton
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Heinz Beanz Book: 3 recipes for easy and delicious midweek comfort meals
By Alice Porter
3 years ago
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2 min read
Stuck on what to cook and bored of researching complicated recipes? Heinz has got you covered with its new recipe book full of simple yet inventive recipes all based around the humble baked bean.
There’s definitely a time and place for gourmet cooking, and don’t get us wrong – making a fancy meal at home from scratch is a lot of fun from time to time. But most weeknights, after a long day at work, what most people are really craving is simple, delicious comfort food. Standing over the hob for hours just doesn’t seem that appealing when there’s a new Netflix series to cosy up with, and a trip to the supermarket to buy all of the ingredients feels criminal when it’s cold and wet outside.
But what exactly can you make that’s easy, quick and consists only of ingredients you already have in your cupboard? Well, a new cookbook from Heinz might just have the answer and it involves one of Britain’s most iconic food items: baked beans. Usually served on toast or alongside a full English, baked beans might not seem like something you’d choose to eat for dinner. But they’re the definition of cheap and cheerful and The Heinz Beanz Book is determined to prove that their culinary potential has long been overlooked.
Credit: The Heinz Beanz Book (Ebury Press, 29th September 2022)
From out-of-the-box breakfasts to midweek marvels – and including lots of veggie and vegan options – The Heinz Beanz Book will become as much of a staple in your recipe repertoire as a tin of beans is in the back of your cupboard. From a full English frittata to Spanish-style baked eggs, you won’t be short of options (or fibre) with this cookbook.
Here are three recipes from the cookbook that showcase baked beans as you’ve never seen them before…
Green potato pie
Serves 4
Prep: 5 minutes
Cook: 40 minutes
Ingredients
- 500g floury potatoes (we like Maris Piper or King Edwards), peeled and halved
- Salt and pepper
- 1 large head of broccoli, cut into medium florets and stalk roughly chopped
- 250g frozen peas
- 2 x 415g tins Heinz Beanz
- 2 tsp English mustard
- A few thyme sprigs, leaves picked (optional)
- 50ml whole milk
- 50g butter
- 100g extra-mature Cheddar, grated
Method
Preheat the oven to 200°C/180°C fan/gas mark 6.
Put the potatoes in a large saucepan filled with cold salted water. Place over a medium–high heat and bring to the boil. Cook for 10 minutes, then add the broccoli to the pan. Cook for a further 6 minutes, then add the peas and cook for 2 minutes more. By this time, the potatoes and broccoli will be completely tender: a knife should slide into the centre with no resistance. Drain everything into a colander and leave to steam dry.
Tip the beans into a medium-sized roasting tray. Stir through the mustard and thyme, if using, then season well.
Tip the steamed vegetables back into their pan. Add the milk and butter, then use a potato masher to mash well. Stir through most of the grated Cheddar and season to taste.
Spread the green mash over the top of the beans, then use a fork to create some texture in the mash. Scatter over the remaining grated cheese.
Bake the pie for 15–20 minutes until the mash is bubbling and the cheese is melted and golden. Leave to cool for 5 minutes before serving with a big salad.
Beanz-In-A-Hole-Sandwich
Serves 2
Prep: 5 minutes
Cook: 15 minutes
Ingredients
- 6 back bacon rashers (we like smoked)
- 415g tin Heinz Beanz
- 2–3 tsp hot sauce (we like sriracha) (optional)
- 4 slices of white bread
- 20g butter
- HP Sauce or Heinz Tomato Ketchup, to serve
Method
Preheat the oven to 120°C/100°C fan/gas mark ½.
Lay out the bacon rashers in a dry non-stick frying pan over a high heat and fry for 2–3 minutes on each side, depending on how crispy you like your bacon. Transfer to a roasting tray and keep warm in the oven.
Tip the beans into a small saucepan over a medium heat. Add the hot sauce, if using, and cook for 3–4 minutes, stirring occasionally, until heated through.
Meanwhile, use a cookie cutter or the bottom of the bean tin to cut a hole out of the centre of two of the bread slices, keeping the remaining bread slices whole.
Put the bacon pan back over a medium–high heat (don’t wash it in between, you want the bacon flavour!). Add the butter to melt, then lay all four bread slices in the pan. Fry for a minute or so on each side until crisp.
Take out two plates and place a whole bread slice on each one. Top each with 3 bacon rashers, then place the holey bread on top. Pour the beans into the holes and serve with HP Sauce or ketchup for extra sauciness!
Chipotle Chicken Casserole
Serves 2
Prep: 5 minutes
Cook: 30 minutes
Ingredients
- 2 free-range, skin-on chicken breasts
- Salt and pepper
- 2 tbsp olive oil
- 1 red onion, finely sliced
- 1 red pepper, finely sliced
- 400g tin cherry tomatoes
- 415g tin Heinz Beanz
- 2–3 tsp chipotle paste (depending on how spicy you like it)
- 200g long-stem broccoli, cut into thirds
- Soured cream and freshly chopped coriander, to serve
Method
Season the chicken breasts on both sides with salt and pepper. Heat 1 tablespoon of the oil in a large, high-sided frying pan over a medium–high heat. Add the chicken breasts, skin-side down, and fry for 5–6 minutes until the skin is golden and crisp. Transfer the chicken to a plate.
Heat the remaining oil in the frying pan, keeping it over the same heat (no need to wash the pan in between – you want the extra flavour!). Add the onion and pepper. Cook, stirring occasionally, for 5–6 minutes until softened and beginning to colour.
Add the cherry tomatoes to the pan, then half-fill the tin with water and add that too. Stir and then add the beans, chipotle paste and broccoli. Give everything a good stir to combine, then bring the casserole to a simmer.
Return the chicken breasts to the pan, nestling them into the mixture, skin-side up. Let it bubble away for 15 minutes until the chicken is cooked through.
Season the casserole to taste, then bring the pan to the table to serve, along with soured cream and freshly chopped coriander.
The Heinz Beanz Book (£10.99, Ebury Press) is out now
Photography: Haarala Hamilton
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