Baked beans

Baked beans

Ben's BBQ Bible
Billy Law

Legumes such as borlotti, cannellini and kidney beans are a fantastic accompaniment to a barbecue. Fresh legumes are generally available during spring and early summer, which means they are at their best when you want to crank up the barbecue. You can also use dried beans, which you can buy at most supermarkets. If you like your beans to have a smoky flavour, try using a chipotle (a dried smoked jalapeño) instead of a dried chilli. Any leftovers can be used to make Refried beans for an accompaniment to Mexican-style dishes.

I like to use Qbags (aluminium foil bags) to cook the beans, as there is less messing about, but if you don’t have them you can use an enamel or metal roasting dish instead.


Quantity Ingredient
250g dried cannellini or borlotti beans, (or 500 g of fresh beans)
1 teaspoon bicarbonate of soda
400g can chopped or puréed roma tomatoes
1 rosemary sprig
small bunch sage
2 celery stalks
5 garlic cloves, peeled
1 dried chilli or chipotle chilli
freshly ground black pepper
extra virgin olive oil
1 lemon, juiced


  1. If you’re using dried beans, soak them overnight in plenty of cold water and add 1 teaspoon of bicarbonate of soda (this helps to soften the skins). If you’re using fresh beans, just wash and drain them.
  2. Prepare your barbecue for cooking over a medium heat.
  3. Combine the beans and tomatoes in a bowl. Transfer to a roasting dish or Qbags.
  4. Sandwich the rosemary and sage between the two celery stalks and tie together to stop the herbs mixing in with the beans when cooking. Put this in with the beans, along with the garlic and chilli. Top with water — 250 ml if using fresh beans, 500 ml if using dried.
  5. Either seal the bags with two rm folds, or wrap the dish with foil and seal well.
  6. Place on the barbecue hotplate and cook for 40 minutes, until the beans are soft and most of the liquid has been absorbed.
  7. When cooked, open the bags or remove the foil and discard the celery and herbs and dried chilli. Stir the beans and mash a few with the back of a spoon.
  8. Transfer to a serving bowl, season with salt and pepper, and finish with a splash of extra virgin olive oil and lemon juice.
Ben's BBQ Bible
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again