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Tuscan tomato-bean bake

Tuscan tomato-bean bake

A meat-free stew you can make using tinned food.

  • Serves 4
  • Less than 30 minutes


  • 1 Tbsp (15ml) canola oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced, plus 1 whole peeled clove
  • 1 sachet (50g) tomato paste
  • 2 cans (410g each) chopped tomatoes
  • ½ can (200g) red speckled sugar beans, drained
  • ½ can (200g) cannellini beans, drained
  • 1 Tbsp (15ml) Worcestershire sauce
  • 2 tsp (10ml) sugar
  • Salt and milled pepper
  • ½ loaf rye bread, sliced
  • Handful parsley, chopped, plus extra for serving


  1. Heat oil in a large pan and sauté onion.
  2. Add minced garlic and fry.
  3. Add tomato paste and cook for 1 minute.
  4. Stir in tomatoes, beans, Worcestershire sauce, sugar and seasoning.
  5. Simmer for 5-7 minutes to allow beans to soak up the flavour.
  6. Toast bread slices on a griddle pan, rub with peeled garlic clove and scatter with parsley.
  7. Stir extra parsley through tomato-bean mixture and serve with toast.
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