Paul Flynn shares his take on the classic Beans on Toast!


  • 1 glug of olive oil
  • 1 knob of butter
  • 1 large onion, diced
  • 2 sticks of celery, diced
  • 2 cloves of garlic, sliced
  • 4 thick slices of smoked bacon, diced
  • 1 tin butterbeans, drained and rinsed
  • 1 tin red kidney beans
  • 1 tblsp tomato purée
  • 300mls of chicken stock
  • 1 tsp smoked paprika
  • 2 tblsp of maple syrup
  • 1 sprig of thyme


  • Heat the oil over a gentle heat and add the garlic.
  • Carefully cook until golden, but no more: this will give you a roasted garlic oil. If you take it too far, the garlic will burn.
  • Add the butter, bacon, celery, thyme and onions.
  • Cook slowly for 15 minutes and add the tomato purée, smoked paprika and chicken stock.
  • Finally add the beans.
  • Cook for 5 more minutes, stir in the maple syrup, salt and pepper and serve.