Microwave bacon & bean casserole

Contains pork – recipe is for non-Muslims only

Eating alone doesn't have to mean boring baked beans on toast – turn them into a rich stew instead in under 15 minutes

  • Prep:10 mins
    Cook:3 mins
    plus standing
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 444
  • fat 26g
  • saturates 6g
  • carbs 29g
  • sugars 17g
  • fibre 10g
  • protein 20g
  • salt 4.5g


  • 1 fat garlic clove, crushed
  • 50g onions, chopped
  • 1 tbsp olive oil
  • 50g streaky bacon, diced
  • ½ carrot, finely sliced or grated
  • ¼ tsp mixed dried herbs, or a little fresh thyme or rosemary
  • 100g baked beans
  • 1 tbsp tomato purée
  • ¼ chicken stock cube


Jack's top tips

Never ever, ever put anything metal in the microwave, or any crockery with metal trim. Metal reflects the microwaves and catches fire – with my firefighter hat on, it’s a common cause of kitchen fires, and kitchen fires quickly turn into house fires. If in doubt, leave it out.

Jack's top tips

When cooking dishes with a high liquid content, such as pasta, rice or soups, cover with cling film and pierce to contain the liquid and allow the heat to escape – this prevents messy explosions! I stand anything like this in a bowl to catch any escaping liquid and keep the bottom of my microwave clean.


  1. In a microwaveable bowl, toss together the garlic and onion in the oil with a small pinch of salt. Add the bacon and microwave on High for 30-40 secs to soften the onion and garlic, and gently crisp the bacon. Tip in the carrot, herbs, baked beans and tomato purée, along with 1 tbsp water. Crumble over the stock cube and stir well.

  2. Cover with cling film and pierce in the centre. Microwave on High for 2 and a half mins to heat through, then remove and stir well. Leave to stand for 1 min before serving.

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