Not your average baked beans. But not much more trouble to prepare!
Ingredients
450g of the fanciest cherry / pop tomatoes you want, halved
2 cloves of garlic, finely chopped
leaves from about 12 little sprigs of fresh thyme
1 x 400g tins of four bean mix, NOT drained
1 x large tins of tuna, drained
8 x artichoke hearts, halved (optional)
olive oil
sprig of rosemary or oregano (optional)
Method
Preheat the oven to 200°C.
Toss the halved pop tomatoes in a bowl with the garlic, the thyme, a sprinkle of salt and grinding of pepper, and 2tbsps olive oil.
Choose a nice deep baking dish, that will fit all your ingredients. Then empty the borlotti beans, liquid and all, into it.
Artistically arrange the tuna in the middle of the pile of beans, then scatter the tomatoes and their dressing around the edges. Nestle the artichoke hearts in the tomatoes (if you are using them).Trickle over a little more olive oil, and chuck on the sprig of rosemary / oregano if you are going that route.
Pop this in the oven and bake for 25-30 minutes. Remove, let it sit for about ten minutes then tuck in, preferably with some crusty bread to soak up the juices!
Serves 2
Options
Use borlotti, cannellini or haricot beans if you prefer, or that’s what you have at hand.
Use tinned tomatoes if you can’t be jacked tracking down those sweet little cherry babies.
Also, we may have nicked this recipe, Karin and I, from Nigel Slater.