Baked Beans and Chickpeas

Baked Beans and Chickpeas


14 people made this

Home made baked beans are unbeatable when compared with the canned variety! This recipe has four kinds of beans and chickpeas.


Serves: 8 

  • 6 rasher bacon (or pancetta/prosciutto)
  • 1 medium onion chopped
  • 1 clove garlic, crushed
  • 400g canned borlotti beans
  • 400g canned cannellini beans, drained
  • 400g canned baked beans
  • 400g canned red kidney beans, drained
  • 400g canned chickpeas, drained
  • 185ml (about 3/4 cup) tomato sauce
  • 1/2 cup treacle
  • 4 tablespoons soft brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon black pepper

Preparation:10min  ›  Cook:1hour15min  ›  Ready in:1hour25min 

  1. Preheat oven to 190 degrees C.
  2. Place bacon in a large, deep frying pan and cook until evenly browned. Drain, reserving 2 tablespoons of pan drippings. Chop bacon and set aside in a large bowl.
  3. Cook the onion and garlic in the reserved pan drippings until onion is tender; drain off excess fat and transfer to the bowl with the bacon.
  4. Add the borlotti, cannellini, baked beans, kidney beans and chickpeas to the bowl. Stir in tomato sauce, treacle, brown sugar, Worcestershire sauce, mustard and black pepper. Mix well and transfer to a 23x30cm oven-proof dish.
  5. Cover and bake for 1 hour. Serve warm or at room temperature.

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Reviews (12)


Halved both treacle - 30 Jan 2013


Used different ingredients. replaced treacle with golden syrup replaced pinto beans with borlotti beans - 28 Jun 2010


Loved this recipe. I kept strictly to the items used and quantities and was so very pleased with it. Thank you. - 21 Feb 2013

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