Chilli Beans on Garlic Bread Toast - Recipe for Stale Baguette

by Lavinia Drake

If you are anything like me, then you hate wasting food. When food is good to eat, I see no reason for waste. 

I'm currently in Belgium, which is beautiful and I'm able to buy fresh baguette from the village bakery everyday, its warm when I collect it, with a crusty shell and soft in the middle. We'd been away for the day and yesterdays remaining baguette was ROCK hard, the up side is we know its not full of preservatives to keep it fresh for a week, but the down side was what to do with it? We could either a) attempt to eat it as it was, and break few teeth or b) I create a wholesome tasty meal from it.


So option b, it was! The fanciest version of Bean on Toast you'll ever eat! If you've never eaten Beans on Toast, try this, its better! This is a fancy take on a traditional English lunch/dinner dish, the idea of beans on toast is that it is cheap, quick and easy meal to make.

Takes about 15-20 minutes to make.

1. Heat a pan and splash with olive oil.

2. Add chopped garlic and onions, let them cook for 2 minutes.

3. Chop the grape/cherry tomatoes and add to the pan.

4. Boil a kettle and dissolve the stock cube in the water, then add to the frying pan.

5. In a separate pan add the can of chilli beans and butternut squash or roasted veg of your choice, stir until heated through.

6. Slice the stale bread into pieces and lie them over the onions, you should have a shallow pool of onion stew in the pan, if you don't add more hot water. The stew will evaporate as it cooks, thus the steam will go into the bread making it soft again.

7. After 1-2 minutes turn the bread over, to ensure it has softened on both side, and started to absorb the flavors.

8. Once the bread is ready and the chilli beans hot, (don't let the bread get too soggy), plate up. Layer the bread first, pile the onions and garlic on next, topped with chilli beans and butternut squash.


olive oil

4 garlic cloves

2 onions

10 grape/cherry tomatoes

stale baguette or bread

1 vegetable stock cube

2 cups of hot water

1 can of kidney beans in chilli/mexican tomatoe sauce

2 handfuls of roasted veg - butternut squash

The idea behind this meal was using things from the cupboard to make something yummy and satisfying. For the added veg, I used the left over butternut squash from where I made burger patties the day before, so use something up rather than cooking just a handful. Serve with salad. Enjoy!

Be the first to hear of new products and exclusive kitchenware discounts with the Baking Time Club email newsletter. Click here to Join Baking Time Club for Free.