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Recipe: Chef James Wilson's Easy Baked Bean Stew

Are you tired of just baked beans on toast, but need to work through your cupboards. Chef James Wilson sorts this dilemma out with one tin of beans and a few store cupboard and fridge essentials.


  • 2 shallots or 1 white onion

  • 2 courgette - small diced

  • 1 carrot - small diced

  • 1 - celery stick -small diced

  • 1 - leek white only -diced

  • 1 tin of Tesco baked beans you buy accidentally

  • 3 garlic cloves thinly sliced

  • Sprig of thyme

  • Squirt of Tommy sauce

  • 100 ml water

  • Sea salt


  • Slowly sweat the shallots and garlic until soft

  • Add the carrot and cook for a further 5 mins before adding the courgette, celery and leek

  • Cook for a further 2 mins

  • Pour in the baked beans and Tommy sauce with the thyme and water

  • Turn down the heat and slowly cook until thickened and veg cooked

  • Season with sea salt and serve

Go even further

  • Dice up leftover ham or chicken and serve with bread


About James Wilson

Chef James Wilson previously worked under Gary Rhodes at The Greenhouse before working in some of the best kitchens across the world including The Star Inn, Harome, The Torridan, Scotland, and Blanket Bay, New Zealand.

Follow James



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