chicken and boston beans
How to make chicken and boston beans recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
1 tablespoon olive oil
2 chicken breasts, each about 150 g (5 oz), thinly sliced
1 onion, thinly sliced
1 tablespoon black treacle
1 tablespoon wholegrain mustard
1 tablespoon soft dark brown sugar
400 g (13 oz) can chopped tomatoes
400 g (13 oz) can baked beans
3 tablespoons chopped parsley
pepper
4 thick slices wholemeal toast, to serve
Method:
Heat the oil in a medium-sized, heavy-based saucepan and cook the chicken and onion over a moderate heat for 3–4 minutes.
Add the treacle, mustard, sugar and tomatoes, bring to the boil and simmer for 2 minutes before adding the beans, then stir in the parsley and heat through for 1 minute.
Spoon the mixture on to the slices of wholemeal toast, season with pepper and serve immediately.
For paprika Boston baked beans with chicken & bacon, heat 2 tablespoons olive oil in a large frying pan and cook 1 thinly sliced onion, 2 thinly sliced chicken breasts and 4 rashers of chopped streaky bacon for 5 minutes or until golden, soft and cooked through.
Add 1 teaspoon paprika, 1 tablespoon treacle, 1 tablespoon wholegrain mustard and 2 tablespoons soft dark brown sugar and stir well.
Stir in 400 g (13 oz) can chopped tomatoes and 2 x 400 g (13 oz) cans cannellini beans, rinsed and drained. Bring to the boil, cover and simmer for 10 minutes, removing the lid for the final 2 minutes. Stir through 2 tablespoons chopped parsley and serve. Total cooking time 20 minutes.
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| chicken and boston beans |
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