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Homemade Baked Beans on Crusty Rolls

PH White Roll  Schnitzel_02.jpg

Elevate a classic dish – beans on toast – by adding crispy, dried pancetta to your usual beans for extra crunch and serve on Paul Hollywood Ready to Bake Crusty Rolls

Tip: this is a great weekend breakfast or brunch, or you could serve the beans on the rolls with some meat or veggie sausages for a mid-week dinner that all the family will enjoy.

Serves: 6-8

Takes: 50 minutes


  • 1 pack Paul Hollywood Ready To Bake Crusty Rolls

  • 1 tbs vegetable or light olive oil

  • 1 onion (red or brown), chopped

  • 1 clove garlic, crushed

  • ½ tsp smoked paprika

  • ½ tsp unsmoked paprika

  • ¼ tsp dried mixed herbs

  • 1 tbs tomato puree

  • 1-2 tsp brown sugar or maple syrup

  • Pinch chipotle chilli flakes (optional)

  • 1-2 tsp balsamic vinegar

  • 1 jar (350ml) passata

  • Good pinch sea salt and black pepper

  • 3 tins beans in water, rinsed and drained – we used a tin each of borlotti, haricot and cannellini beans

  • Few fresh chives, chopped

  • Optional – 150g diced pancetta or bacon lardons


  1. Heat the oil in a large saucepan and fry the onion over a medium-low heat for 6-8 minutes until slightly softened

  2. Add the garlic, both paprikas and herbs and fry for another minute

  3. Add the tomato puree, sugar (or maple syrup), chilli flakes, balsamic vinegar and passata and stir.

    Add the beans and season with salt and pepper then bring to a gentle simmer for 20 minutes. You may need to add a splash of water if it gets a little thick

  4. Meanwhile preheat the oven and bake the crusty rolls according to the pack instructions

  5. While the beans are simmering and the rolls are baking, fry the pancetta or lardons in a small frying pan until golden and crispy then set aside and keep warm

  6. Split the warm rolls and serve topped with the beans and a little pancetta, then garnish with chives

Check out more winter recipes

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