A loyal lover of baked beans, but tired of your staple go-to ‘on toast’? Remain faithful to the BB and extend your cooking repertoire with these great recipes!
Whatever the time of day – and even during the toughest pre-loan periods when the kitchen cupboards are looking particularly bare – you can always rely on having a can or two of baked beans hiding somewhere waiting to be eaten.
And yes, the whole ‘students eat baked beans’ thing is an annoying stereotype, but there’s a good reason for this – what other foods are this versatile, count as one of your 5-a-day and cost as little as 28p a can? Exactly.
So whether you’re looking to extend your bean repertoire, or just need some recipes that won’t result in you burning down your flat (or you just bloody love beans), we’ve got some souped-up, gastronomical, exquisite, gourmet baked bean recipes for you to try.
Consider this guide an homage to the wonder that is the baked bean!
Baked bean toastie
Make your beans on toast a little more glamorous with a few simple alterations!
- Heat your beans in a pan on the hob (or in the microwave, depending how lazy you’re feeling) with a good splash of Worcestershire sauce. We recommend heating them slowly to allow the sauce to thicken a little
- Meanwhile, toast your bread
- Butter your toasted bread
- Place one slice of buttered toast on a plate, pouring half the beans over. Then, place the second slice of toast on top, pouring the remaining beans over it
- Cover with grated cheese, a generous helping of black pepper and a little more Worcestershire sauce
- You can either enjoy as is, or if you really want to up your game, place it under the grill for 30 secs and you’ll get a lovely melted cheese topping.
Ultimate baked bean breakie
This is a take on a Turkish classic called Shakshuka. You’ll need a large frying pan with a lid for this one – if you don’t have one already, this is something we recommend investing in as it’s super versatile so can be used to cook just about anything.
- Fry the bacon pieces and mushrooms in a little bit of oil
- Add the tin of beans and chopped tomatoes and bring to a simmer
- Season with salt and pepper and chilli flakes
- Crack your eggs gently into the baked bean mix, taking care not to break the yolk!
- Put the lid on the pan and continue to fry for around five minutes, then sprinkle on your grated cheese. Your eggs should cook in the baked bean mixture (with the yolks staying runny!)
- Remove from the hob and spoon out into bowls (taking care not to break the yolks!)
- Serve with some bread.
Shepherd’s pie… with baked beans
If you’re feeling a little homesick then this baked bean shepherd’s pie is the ultimate comforter – it’s got a good homey taste that should cheer you right up!
- Preheat your oven to 220°C/gas mark 7
- Fry your onions, garlic and a sprinkle of chilli flakes in a pan for four minutes or so, then add the chopped tomatoes and thyme leaves and continue to fry on a medium heat for a further eight minutes
- Add the tins of beans and simmer for five more minutes, then tip the baked bean mixture into a large baking tray
- Quarter or chop your potatoes into equal sized pieces and pop them into a pot of boiling, slightly salted water. Boil on a medium heat for around 15 minutes or until soft
- Drain using a colander, then leave the potatoes to dry for a minute or two in the colander before tipping back into the pot. Add a knob of butter and start mashing your potatoes, gradually adding splashes of milk as you go along and a third of your grated cheese
- Spread your cheesy potatoes evenly over the top of the beans right up to the edges and sprinkle the remaining cheese over the top
- Bake in the oven for about 15 mins until the top is a bit crispy. Serve with salad and some garlic bread.
Baked bean curry
Open your mind (and fill your belly) with this exotic baked bean curry. Yes, that’s ‘exotic’ and baked beans being used in the same sentence.
- Chop the onions, garlic and ginger (crush the garlic and ginger in a garlic crusher if you have one). Fry these in oil until the onion starts to go translucent
- Add chilli flakes and all the spices and fry together for around a minute
- Add the beans and tomatoes
- Simmer on a medium heat for about 15 minutes until your curry is mixed well and piping hot
- Serve with rice, naan bread, a baked potato – whatever you fancy!
Quick hangover cure baked bean wrap
We know cooking with a hangover is one of the toughest missions known to man, and that’s why this baked bean wrap is the easiest and quickest snack you can possibly imagine. An instant cure!
And in the highly unlikely event that this doesn’t set you right, these hangover cures definitely will.
- Heat up the beans according to pack instructions
- Put a separate frying pan on a low heat and place a tortilla wrap in the pan. Sprinkle with some grated cheese and fry until it starts to melt
- Transfer your cheesy tortilla onto a plate and pour on some beans
- Add another helping of cheese and fold up the wrap before the beans go anywhere!
- Repeat with a second wrap if you’re still hungry.
Baked bean burgers
We call this the too-skint-for-takeaway treat. This recipe makes around eight delicious bean burgers.
They’re great for freezing, or sharing with your housemates if you’re feeling generous.
- Chop the onion, red pepper and garlic. Fry them together for around five minutes
- Add the chilli, tabasco sauce, and cayenne pepper and heat together for a minute. Leave to the side to cool
- Peel and cook potatoes for around 10 minutes. Mash and leave to cool
- Once cooled, mix the mashed potato and onion mixture together
- Drain beans from their tomato sauce. Add beans to onion and potato mixture. Mix in parsley and black pepper and mash together
- Divide into around eight separate portions
- Prepare some breadcrumbs using a food processor. Make some rough bread crumbs using a cheese grater if you don’t have a food processor
- Add each portion of mixture into the breadcrumbs and form into patties
- Fry patties in a shallow frying pan in some oil. Fry for around 3 minutes on each side until crisp.
Freshers flu detox
Feeling a little rough after a crazy freshers week (and yes, freshers’ flu really is a thing)? It’s time to get some veg down you!
This dish is full of vitamins to get you back on track.
- Fry the onion, carrots, celery and chopped garlic in sunflower oil. Add chopped up bacon if you’re having it. Fry for around 10 minutes
- Add the tin of beans and vegetable stock. Spoon in the tomato puree
- Add the herbs, paprika, and Worcestershire sauce. Add chilli flakes if you want it hot
- Cover pan and cook for 10 minutes
- Add salt and pepper and serve with crusty bread!
Hopefully this should spruce up your student cooking repertoire. Be careful not to overdo it though – beans are good for your heart, but the more you eat…
We don’t just cook beans. Head over to our student recipes section for a load more delicious meals!