You’ll never have baked beans out of a tin again!

Our breakfast chef Natalie’s housemade baked┬ábeans are constantly blowing our guests away…for all the right reasons! She shares her recipe here, so you can enjoy a little bit of Islington at home:

Islington Baked Beans

Preparation Time

10 minutes

Cooking Time

70 minutes

Ingredients (serves 4)

  • 300g mixed dried beans (such as haricot or navy, borlotti & cannellini)
  • 2 tsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 800g can diced tomatoes
  • 1 tbs Worcestershire sauce
  • 1 tbs pure maple syrup
  • 2 tsp Dijon mustard
  • Salt & freshly ground pepper
  • Crusty toast & wilted spinach, to serve


  1. Place the beans in a bowl. Cover with cold water. Soak overnight. Drain.
  2. Place beans in a large saucepan and cover with water. Bring to the boil, reduce heat and simmer for 30 minutes. Drain beans, reserving 1/2 cup of the cooking liquid.
  3. In the same saucepan, heat oil and cook onion and garlic for 3 minutes until soft. Add tomatoes, reserved liquid, Worcestershire sauce, maple syrup and mustard.
  4. Simmer for a further 30 minutes until thick and beans are tender. Season with salt and freshly ground pepper. Serve the baked beans with crusty toast and wilted spinach.