A while back, a good friend emailed me and said that she’d ordered a cookbook that turned out to be not quite her style and she wondered if I might want it? It was called Jamie Oliver’s Comfort Food. Oh yes! I certainly did want it! I’d been looking at it on Amazon and had almost ordered it a few days earlier. I could hardly wait to get my hands on that book. Not only do I enjoy Jamie Oliver, I really, really love the fabulous photographer, David Loftus, who makes all of his food look so fantastic. To be honest, I wanted the cookbook as much to learn from the photography as to make the recipes.
When the book arrived, I sat down just to browse for a few minutes and the next thing I knew it was two hours later and I’d been completely absorbed in this lovely volume that presents all the best comfort foods from around the world. I started with this slightly tweaked recipe for Beans on Toast, a perennial favorite in English homes. It’s really just good old baked beans served over toasty whole grain bread and topped with cheddar cheese. We found it quite delicious, hearty, and comforting and I hope you do, too!
Start by making the optional jalapeno-rosemary oil. Thinly slice the jalapeno removing the seeds if desired for a mild result. Remove the rosemary leaves from the stalks. Put the jalapeno slices and rosemary in a small saucepan or skillet with just enough olive oil to cover. Place over a very low heat for about 20 minutes to allow the flavors to infuse. Remove from the heat and set aside.
Preheat the oven to 325 degrees.
Place an oven-proof skillet over medium low heat. Add 2-3 tablespoons of the jalapeno-rosemary oil (or plain oil) along with the garlic, onion, paprika, and brown sugar. Cook, stirring frequently, until the garlic and onion have softened (about 10-15 minutes).
Add the balsamic vinegar and Worcestershire sauce and cook for another couple of minutes.
Add the cannellini beans and tomatoes (which you will need to crush or chop) along with their juice. Cook for an additional 5 minutes.
Cut a circle of parchment paper to fit the skillet and place it on top of the beans. Transfer to skillet to oven and bake for approximately 1 hour or until quite thick.
When ready to serve, toast the bread and spoon over the beans. Top with finely grated cheddar cheese and a drizzle of the jalapeno-rosemary oil.
Enjoy! Adapted from Jamie Oliver's [i]Comfort Food[/i][br][br]All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
For the jalapeno-rosemary oil (optional):
For the beans:
Adapted from Jamie Oliver's [i]Comfort Food[/i][br][br]All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
More recipes for Beans on Toast you might enjoy:
- English Baked Beans from The Tiffin Box
- Beans on Toast from In Sock Monkey Slippers
- Skillet Baked White Beans (on Toast!) from How Sweet It Is
- Beans & Toast from Girl Gone Gourmet
- Beans on Toast from The English Kitchen