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Aug 31, 2009 2:00pm

  • 30 mins cooking
  • Serves 2
  • Print



Bacon and baked beans on muffins

  • cooking-oil spray
  • 1 small_piece brown onion (80g), chopped finely
  • 2 clove garlic, crushed
  • 1 teaspoon sweet paprika
  • 400 gram can diced tomatoes
  • 400 gram can cannellini beans, rinsed, drained
  • 1 tablespoon worcestershire sauce
  • 4 thin low-fat shortcut bacon slices (80g)
  • 2 multigrain english muffins (130g), split, toasted
  • 2 tablespoon fresh baby basil leaves


Bacon and baked beans on muffins

  • 1

    Lightly spray a heated small non-stick saucepan with oil; cook onion, garlic and paprika, stirring, over medium heat, for 5 minutes or until onion is tender.

  • 2

    Add tomatoes, beans and sauce. Cook for 10 minutes or until mixture thickens slightly. Season to taste.

  • 3

    Cook bacon in a medium non-stick frying pan, over high heat, for 2 minutes each side or until crisp.

  • 4

    Top muffin halves with bacon and beans; sprinkle with basil to serve.


For a vegetarian option, replace the bacon with low-fat cottage cheese. If you can’t find baby basil leaves, just roughly chop larger leaves.

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