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Winnsboro Bean Rarebit

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Winnsboro Bean Rarebit

By Diana Earnshaw, Volunteer Contributor

Full of fat-soluble and B vitamins, Winnsboro BeanRarebit is perfect for a quick dinner. Served on sourdough toast on in a jacket potato. (From the Supercook book I had in the 70s!).

Image courtesy of Love Food.

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  1. 20g butter
  2. 1 medium-sized onion, finely chopped
  3. 1 garlic clove, crushed
  4. 1 green pepper, white pith removed, seeded and finely chopped
  5. 400g  canned kidney beans, drained
  6. 400g canned baked beans
  7. 4 tablespoons tomato ketchup
  8. 1 tablespoon Worcestershire sauce
  9. 1 teaspoon black pepper
  10. 2 teaspoons chilli powder or as liked
  11. 150g Cheddar cheese, grated
  12. Salt if needed


  • In a medium-sized frying-pan, melt the butter over moderate heat.
  • When the foam subsides, add the onion, garlic and green pepper and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
  • Stir in the kidney beans, baked beans with the can juice, ketchup, Worcestershire sauce, salt, pepper and chilli powder and stir well to mix.
  • Cook the mixture, stirring occasionally, for a further 5 minutes.
  • Stir in the cheese and cook, stirring constantly, for a further 3 minutes or until the cheese has melted and the mixture is hot and thick.

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