Beany Casserole


Country of origin: England.

Double baked beans and FAIRTRADE Chutney.

This recipe contains the following types of ingredient: dairy and honey; plants and fungi.


250 gm
haricot beans
250 gm
black eyed beans
10 g
FAIRTRADE raw cane sugar
30 ml
medium onions
cloves garlic
200 ml
semi skimmed milk
a little
sunflower oil
30 gm
wholemeal flour
10 ml
FAIRTRADE ground ginger
10 ml
english mustard
10 ml
mixed dried herbs



Soak the beans overnight in plenty of cold water.

Skin the onions and garlic and chop fine.


Cook the beans in plenty of simmering water on the stove top. (40 minutes to 1 hour, depends on the beans). Drain.

Meanwhile, make the sauce.

Gently fry the onions in the oil until translucent.

Add the ginger, mustard, and then the flour and stir well.

Gradually add the milk and parsley and stir.

Add the herbs and stir well.

Combine the cooked beans and the sauce in the pan and add the sugar and chutney.

Grate a little cheese on top if it is a holiday.

Bake in the oven at gas mark 3 (165 °C; 325 °F) for about 1 hour until everything is piping hot and the cheese is melted and crisped.

To serve

Serve with Nutty Rice and a sauce such as chimichurri sauce.


Other pulses can be substituted for the haricot beans.

Adding a layer of breadcrumbs increases the nutritional value of the pulses, but then it becomes a pie rather than a casserole.