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Spicy Homemade Baked Beans on Rye

preparation time

10 mins

Cooking time

20 - 25 mins



Spicy Homemade Baked Beans on Rye


1 tablespoon olive oil

1 brown onion, diced

1 long red chilli, chopped

2 cloves garlic, crushed

6 tomatoes, roughly diced

3 tablespoons Beerenberg Apricot Jam

1 tablespoon Beerenberg Bavarian Mustard

salt and pepper

1 x 400g can cannellini beans

½ bunch parsley, chopped

4 slices rye bread, toasted


Heat a large saucepan over low heat. Add the olive oil, followed by the onion, chilli and garlic. Cook for 3-5 minutes, or until onions have softened. Add the tomatoes, Beerenberg Apricot Jam, Beerenberg Bavarian Mustard and a big pinch of salt and pepper. Simmer on low heat, stirring occasionally, for 15 - 20 minutes or until tomatoes have broken down. Add the cannellini beans and parsley, reserving some parsley for garnish. Cook for a further 5 minutes.

To serve, lay the rye bread on plates and top with the spicy beans and fresh parsley.