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Spicy Homemade Baked Beans on Rye
By Anjelica Alanne
Spicy Homemade Baked Beans on Rye
In this recipe
The mildly spiced BAVARIAN MUSTARD that Robert turned into a habit
Apricot Jam
Preparation time:
10 mins
Cooking time:
20 to 25 mins


  • 1 tablespoon olive oil
  • 1 brown onion, diced
  • 1 long red chilli, chopped
  • 2 cloves garlic, crushed
  • 6 tomatoes, roughly diced
  • 3 tablespoons Beerenberg Apricot Jam
  • 1 tablespoon Beerenberg Bavarian Mustard
  • salt and pepper
  • 1 x 400g can cannellini beans
  • ½ bunch parsley, chopped
  • 4 slices rye bread, toasted


Heat a large saucepan over low heat. Add the olive oil, followed by the onion, chilli and garlic. Cook for 3-5 minutes, or until onions have softened. Add the tomatoes, Beerenberg Apricot Jam, Beerenberg Bavarian Mustard and a big pinch of salt and pepper. Simmer on low heat, stirring occasionally, for 15 - 20 minutes or until tomatoes have broken down. Add the cannellini beans and parsley, reserving some parsley for garnish. Cook for a further 5 minutes.

To serve, lay the rye bread on plates and top with the spicy beans and fresh parsley.