BAKED BEAN AND VEGETABLE FRITTERS /  by Oscar de Lautour

Directions

1. Preheat oven to 200℃.

2. Put onion, garlic and cabbage in a food processor until finely chopped.

3. Heat oil in a hot frying pan and fry the mixture for 5-6 minutes until the vegetables begin to soften. 

4. Add 50ml water, reduce heat to low and continue to cook until mixture is softened. 

5. Add seasonings and baked beans and cook for a further 1-2 minutes. 

6. Add flour and combine. Shape mixture into 4-6 fritters. 

7. Place on a lined oven tray and bake for 35 minutes, flipping once halfway through cooking. 

Ingredients

Serves 4-6

  • 1 onion, chopped

  • 2 cloves of garlic

  • 250g cabbage

  • 50ml water

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon thyme

  • 1/2 teaspoon sage

  • 1.2 teaspoon caraway seeds

  • 1/4 teaspoon smoked paprika

  • 500g Thompson Family Foods Classic Recipe baked beans

  • 4 tablespoons of flour 

Recipe adapted from © Copyright 2015 The Vegan Household, retrieved from http://www.theveganhousehold.com/mains/the-ultimate-baked-bean-and-vegetable-burger/

LOADED BAKED POTATOES /  by Oscar de Lautour

Directions

1. Preheat oven to 180℃. Prick potatoes all over with a fork and add a dash of oil. Season with salt and pepper.

2. Put potatoes in oven until cooked and skin is crisp, about 60 minutes.

3. Put baked beans in a saucepan over a medium heat until warmed. 

4. Heat oil in a large frying pan and add onion and garlic. Once tender, add spinach and cook until wilted. 

5. Cut open each potato and top with baked beans, spinach mix and garnish with avocado, red pepper flakes and cheese.

Ingredients

Serves 4

  • 4 large potatoes, skin on, scrubbed
  • 500g Thompson Family Foods Classic Recipe baked beans
  • 1/2 cup of grated cheese of your choice (optional)
  • 1 teaspoon olive oil
  • 2 garlic cloves, chopped
  • 1 onion, sliced
  • 300g baby spinach leaves
  • 1 large avocado 
  • Red pepper flakes to garnish 

Recipe adapted from © 2017 Delish Knowledge, retrieved from  https://www.delishknowledge.com/bbq-loaded-baked-potato/

SWEET POTATO, QUINOA AND BAKED BEAN CROCK POT /  by Oscar de Lautour

Directions

1. Add ground beef and chopped onion to a large oiled frypan and cook until no longer pink.

2. Add garlic and cook for a further minute.

3. Add remaining ingredients, excluding garnishes, into a crock pot or slow cooker.

4. Cook on high for 3 hours, or low for 5-6 hours, or until sweet potato is tender.

Ingredients

Serves 4-6

  • 450g of ground beef 
  • 1 onion, chopped 
  • 3 cloves of garlic 
  • 3 cups of chicken stock
  • x2 400g cans of chopped tomatoes
  • 500g Thomspon Family Foods Classic Recipe baked beans
  • 1 cup of rinsed quinoa 
  • 1 large sweet potato, peel and chopped
  • 2 tablespoons of chilli powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • Garnish with cheese, avocado, crumbled corn chips, spring onion

Recipe adapted from © 2017 Iowa Girl Eats, retreived from http://iowagirleats.com/2014/01/13/crock-pot-sweet-potato-and-quinoa-turkey-chili/

HUEVOS RANCHEROS /  by Oscar de Lautour

Directions

1. Sauté onions in oiled frying pan. 

2. Add garlic, red pepper, paprika and cook until softened.

3. Add tomatoes and baked beans, stir to combine.

4. Gently fold in spinach and stir until wilted.

5. Make 4 wells in the mixture and break an egg into each.

6. Cover and simmer until eggs are cooked.

7. Serve with sliced avocado and garnish with coriander and parsley.

Ingredients

Serves 2-3

  • 1 onion, sliced
  • 1 garlic clove, minced
  • 1 red pepper, sliced
  • 1/2 tsp of smoked paprika 
  • 1 tin of whole, peeled tomatoes
  • 500g of Thompson Family Foods Sam's Spicy Chorizo baked beans
  • 2 handfuls of spinach
  • 4 eggs
  • 1 avocado
  • Chopped coriander and parsley 

FULL ENGLISH BREAKFAST /  by Oscar de Lautour

The British are on to something with this traditional dish...

Directions

1. Fry the sausages in some oil, turning regularly.

2. After 5 minutes, add the bacon and fry until crispy.

3. Place the baked beans in a small saucepan and heat till warm.

4. Cut the tomato in half, season with salt and pepper and fry until tender.

5. Fry your egg, sunny-side up!

6. Serve everything with a good squeeze of tomato sauce! 

Ingredients

Serves 1

  • 2 rashers bacon 
  • 2 sausages of your choice
  • 1 tomato
  • 1 egg
  • One serving of Thompson Family Foods Classic Recipe baked beans 
  • 1 slice of toast

 

BAKED BEAN QUESADILLAS /  by Oscar de Lautour

Ingredients 

  • 4 tortillas 
  • 500g Thompson Family Foods' Sam's Spicy Chorizo baked beans
  • Grated cheese of your choice 

 

Directions 

1. Heat a medium frying pan with a small amount of oil.

2. Place tortilla on bottom of the pan, place beans and cheese onto the tortilla and spread out.

3. Place a second tortilla on top and heat for 2 minutes then flip to cook other side.

4. Cut in segments and enjoy!

Dietary Recommendations 

GLUTEN FREE: Use a corn based tortilla shell.

DAIRY FREE: Cut the cheese.

VEGETARIAN: Use Thompson Family Foods Classic baked beans. 

BAKED BEAN PIZZA /  by Oscar de Lautour

Directions

1. Prepare dough or base as per packet/recipe instructions.

2. Top with baked beans and spread over base.

3. Sprinkle over remaining ingredients, top with cheese.

4. Bake for 15 minutes on 220°C or until lightly browned.

 

Ingredients

  • Your preferred pizza dough recipe or pre-prepared base
  • 500g Thompson Family Foods' Classic Recipe baked beans
  • 1 green or red capsicum 
  • 50g button mushrooms
  • 1 tbsp basil, chopped
  • 1 tbsp parsley, chopped
  • 1 tbsp oregano, chopped
  • 1 cup grated mozzarella

 

Switch up the toppings to suit your tastes!

SHEPARD'S PIE /  by Oscar de Lautour

Ingredients

  • 1 diced onion
  • 2 diced garlic cloves
  • 500g lean beef mince
  • 500g Thompson Family Foods' Classic Recipe baked beans
  • ½ cup beef stock
  • ½ cup tomato paste
  • 4 mashed potatoes
  • Grated cheese to garnish

Directions

1. Pre-heat oven to 200°C.

2. Heat a small amount of oil in a large pan and add vegetables. You can add whatever vegetables you like! Cook until soft. 

3. Add beef mince and cook until brown.

4. Add baked beans, stock and tomato paste. Bring to the boil. Reduce to a low heat and cook until sauce thickens. 

5. Meanwhile, cook potatos in boiling water until tender. Drain and return to pan. Mash the potato, with butter and milk if desired. Add a dash of salt and pepper.

6. Spoon mince and bean mixture into ovenproof dish and top with mashed potato. Sprinkle cheese on top if desired. 

7. Bake in oven for 20 minutes, or until golden brown., 

BAKED BEAN STUFFED CAPSICUMS /  by Oscar de Lautour

Ingredients 

  • 4 red capsicums
  • 500g Thompson Family Foods' Classic Recipe baked beans
  • 1.5 cups of cooked white rice
  • Grated cheese of your choice
  • Salt and pepper to taste

Directions

1. Pre-heat oven to 180°C.

2. Cut capsicums in half lengthwise. Remove seeds and ribs and set aside.

3. Combine cooked rice, baked beans, salt and pepper in a bowl.

4. Fill capsicum halves with rice and bean mixture.

5. Arrange filled capsicums on an oven tray and cook for 30 minutes or until peppers are tender.

6. Remove and sprinkle with grated cheese.

Dietary Recommendations

GLUTEN FREE: Recipe is gluten free.

DAIRY FREE: Use a dairy free cheese alternative. 

VEGETARIAN: Recipe is vegetarian. 

BAKED BEAN FRITTERS /  by Julia Read

Ingredients

  • ½ diced onion

  • 2 rashers of bacon, diced

  • 500g Thompson Family Foods' Classic Recipe baked beans 

  • 2 tablespoons parsley

  • ¾ cup of mashed potato or kumara

  • ½ cup of self-raising flour

  • 2 eggs, separated

Directions

1. Heat a small amount of oil in a medium sized pan, cook onion and bacon until tender.

2. In a mixing bowl combine the baked beans, cooked onion and bacon, parsley, mashed potato or kumara, self-raising flour, egg yolks. Mix well and add a dash of salt and pepper.

3. In another bowl whisk egg white until stiff. Fold egg whites into bean mixture.

4. Heat oil in pan and cook large spoonfuls of mixture on a medium heat for a few minutes each side.

5. Serve fritters with a number of garnishes and sauces including tomato, spinach, sour cream, sweet chilli sauce. Take your pick!

COWBOY CASSEROLE /  by Julia Read

Ingredients

1 cup of macaroni pasta

500g lean beef mince

1 diced onion

500g Thompson Family Foods' Classic Recipe baked beans

1 can of chopped tomatoes

½ tablespoon Worcestershire sauce

½ teaspoon ground cumin

½ teaspoon paprika (or chilli powder if you can handle it!)

1 teaspoon low-salt beef stock powder

Cheese to garnish 

Serves approx 6. 

Directions

1. Heat oven to 180°C.

2. Cook pasta following directions on the packet. 

3. Heat a medium to large sized saucepan. Add beef mince and stir until browned.

4. Add chopped onion and stir until softened.

5. Mix in baked beans, sauce, spices and tomato paste then sprinkle in stock powder.

6. Mix well then add cooked macaroni.

7. Pour mixture into an oven-safe dish.

8. Heat in oven for about until cheese is melted and bubbling.

Dietary Recommendations

GLUTEN FREE: Use gluten-free pasta and beef stock. 

DAIRY FREE: Skip the cheese. 

VEGETARIAN: Substitute the beef mince for some extra beans, or vegetables such as broccoli and carrot.