Chilli bean baguettes

Chilli beans spice up a baguette filling – this recipe is a good source of folic acid and costs around 70p a head

  • Prep:5 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 275
  • fat 3g
  • saturates 1g
  • carbs 50g
  • sugars 11g
  • fibre 8g
  • protein 15g
  • salt 2.38g


  • 2 x 400g cans mixed beans, drained and rinsed
  • 1 red chilli, deseeded and chopped, or 1 tsp chilli flakes
  • 1 garlic clove, chopped
  • 500g carton passata (or 400g can chopped tomatoes)
  • 2 tsp brown sugar
  • 2 tbsp balsamic vinegar
  • small baguette, thickly sliced
  • 1 tbsp grated vegetarian cheddar or parmesan


Make it Thai or Indian
Add spice with 2 tsp red Thai or Indian curry paste in place of (or as well as) the chilli and scatter over a handful of torn coriander leaves to serve.


  1. Heat grill to high. Stir the first six ingredients together in a medium pan. Bring to the boil, then turn down the heat and simmer for 4-5 mins.

  2. Meanwhile, spread the baguette slices over a baking sheet and slide under the grill. Toast on one side, turn over and sprinkle the second side with the cheese. Grill for another 1-2 mins until melted and golden brown. Season the beans to taste and serve over the cheesy toasts.

Suggested recipes from this collection...