Baked Beans a la Wildschwein: Egg, Bean and Tomato Gratin Recipe

This is a pantry wonder meal that I made today for a late lunch / early dinner, though I’m sure it would also be a great breakfast dish. Served with rice, it was a very wholesome and filling meal after a hard day’s work. The great thing about it was that there weren’t many dishes to wash at the end. The addition of tomato and cheese made it taste like something inbetween baked beans and lasagna. Delish!!!! The recipe goes like this…


400g tin of red kidney beans, drained and rinsed
400g tin of cannelini beans, drained and rinsed
415g tin of tomato soup concentrate
2 tablespoons of french onion soup mix
1 teaspoon dried oregano
1 teaspoon smoked paprika
a few grindings of black pepper
6 eggs
1.5 cups grated cheddar cheese
2 very heaped tablespoons of full-fat sour cream


  1. Preheat oven to 180C.
  2. In a large bowl, mix together the beans, tomato soup, french onion soup mix, oregano, paprika, and black pepper.
  3. Place mixture in to a gratin dish.
  4. Crack six eggs on top.
  5. Cover with cheese.
  6. Place small dollops of sour cream across the top. When this cooks it will melt along with the cheese, making a yummy, creamy topping.
  7. Bake for about 30 mins at 180C, or until the top is slightly browned and the eggs and have just set. If necessary, you could place the dish under a grill to brown the top.

Serve with white rice.



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