Persian ‘Baked Beans’

Persian ‘Baked Beans’


MAIN INGREDIENTS Groenten, granen & peulvruchten
ALLERGENS* Fish free Lupin free Nut free Mustard free Sulphite free Sesame free Soya free Mollusc free




  •     300g plum tomatoes, roughly chopped
  •     ½ small bunch thyme, leaves stripped
  •     2 bay leaves
  •     2-3 garlic cloves, peeled & smashed
  •     2-3 shallots, peeled & quartered
  •     1 lemon, zested & juiced
  •     4 duck eggs (or hens eggs)
  •     1 can cannellini beans (230g drained)
  •     1 tbsp pomegranate molasses
  •     1 tbsp rose harissa
  •     1 tbsp tomato puree
  •     250ml prepared vegetable stock
  •     2 tbsp cold pressed rapeseed oil
  •     1 sourdough loaf (or crusty bread)
  •     black pepper
  •     sea salt




  1. Preheat oven to 150°C.
  2. Rinse the beans and place into a suitable ovenproof dish (ideally cast iron). Reserve the lemon juice, zest, duck eggs & the rapeseed oil. Add all the other ingredients to the beans, and stir through.
  3. Cover with a sheet of baking parchment and double wrap tightly in foil. Place into the oven for approx. 1 hour.
  4. Slice off both ends of the sourdough and blitz into breadcrumbs using a food processor. Combine with lemon zest, 1 tbsp rapeseed oil and a pinch of salt and pepper.
  5. Remove the beans from the oven, add the lemon juice & stir well. Return to the oven for a further 15-20 minutes to reduce to desired consistency.
  6. Remove once more and discard the foil. Sprinkle over the breadcrumb mix and return to the oven for a final 10 minutes. Remove from the oven and allow to rest.
  7. Toast the sourdough under a hot grill and fry the duck eggs in 1 tbsp rapeseed oil (or poach for a healthier alternative).
  8. Serve the beans topped with the egg and a slice of toasted sourdough.


Important information

*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.

Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only