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Bloody Mary baked beans

Bloody Mary baked beans

Cooking Time

Preparation Time : 10

Cook Time : 20

Total Time : 30



  • 1 tablespoon extra virgin olive oil

  • 1 onion, halved, thinly sliced

  • 2 celery stalks, stalks thinly sliced, pale inner leaves reserved to garnish

  • 1 red capsicum, seeds removed, sliced into long, thin strips

  • 2 garlic cloves, finely chopped

  • 1 tablespoon tomato paste

  • 400g can cannellini beans, rinsed, drained

  • 400g can chopped tomatoes

  • 1 1/2 teaspoons Tabasco, or to taste

  • 6 sourdough slices, halved crosswise

  • 40g unsalted butter

  • 200g feta

  • Celery salt (optional), to sprinkle


  • 01

    Heat oil in a saucepan over medium heat. Add onion and celery, and cook, stirring, for 3-4 minutes, then add capsicum and cook for a further 4 minutes. Add garlic and cook for 1 minute or until fragrant.

  • 02

    Add tomato paste, beans and chopped tomato with 200ml water, then stir to combine. Add Tabasco to taste and season well. Bring to the boil, then reduce heat to medium-low and cook, stirring occasionally, for 10-15 minutes until slightly thickened.

  • 03

    Preheat grill to medium-high. Lightly grill sourdough for 1 minute each side. Spread one side with butter, crumble over feta and sprinkle with celery salt, if using. Grill for a further 1-2 minutes or until feta is golden.

  • 04

    Divide beans among serving bowls, garnish with celery leaves and serve with sourdough toasts.



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