The Best Baked Beans
Beans on toast is an excellent meal. We eat these baked beans for breakfast, lunch, and dinner.
Dried beans are best, but canned beans work well!
The trick with this recipe is to resist adding anything extra! The flavour here comes from the slow-cooking.
Ingredients 10
200 g beans, dried, of your choice, soaked overnight
2 tbsp butter
1 onion, diced
1 rasher bacon, chopped, optional
1 tsp smoked paprika
1 tsp black pepper, freshly cracked
400 g tomatoes, canned
1 tbsp honey
1⁄2 tsp salt
1⁄2 cup stock, 125 ml
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Method 11
Soak 200 g (7 oz) dried beans of your choice in plenty of cold water overnight.
The next day, drain and rinse the well, then place in a large saucepan and cover with plenty of cold water.
Bring to the boil, then reduce the heat to low and simmer for about 1 hour or until the are soft. Be sure to check that the water hasn't evaporated during cooking.
Drain and rinse the cooked under cold water. (If using canned beans, drain and rinse 2 x 400 g/14 oz cans at this point.)
Preheat the oven to 160°C (315°F/Gas mark 2-3).
Melt 2 tablespoons butter in a saucepan over medium heat and sauté 1 diced onion until soft and translucent.
Add a chopped , if you like, and sauté until cooked through.
Add 1 teaspoon each of smoked paprika and freshly cracked black pepper, then add the drained beans and 400 g (14 oz) canned tomatoes (or 400 ml/14 fl oz passata) and stir until everything is combined.
Transfer to a baking dish and cover with foil. Bake for 45 minutes.
Uncover the beans, add 1 tablespoon honey or maple syrup, ½ teaspoon salt and ½ cup (125 ml) stock or water if it's looking dry, and bake for a further 30–40 minutes.
Season with more and .
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Notes
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