1 packet (500g) small white beans, soaked
3 cups (750ml) water
1 glug olive oil
1 large onion, chopped
2 stalks celery, finely chopped
3 cloves garlic, chopped
250g thick-cut bacon or smoked pork rashers, diced
2 tsp (10ml) smoked paprika
1 tsp (5ml) regular paprika
1 tsp (5ml) dried chilli flakes
2–3 cans (400g each) chopped tomatoes
2 sachets (50g each) tomato paste
1 tsp (5ml) sugar
Vegetable stock, as needed
2 sprigs fresh rosemary
3 Tbsp (45ml) balsamic vinegar
Salt and milled pepper
Place beans in a large pot, cover with water and bring to the boil.
Reduce heat and simmer for 2 hours or until tender.
Heat oil in a pan and fry onion for about 5 minutes or until translucent.
Add celery, garlic and bacon and fry for a few minutes.
Stir in spices and chilli and toss to coat.
Add remaining ingredients and season.
Cover and gently simmer over a low heat for about 45 minutes.
Serve as desired (see suggestions below).
How to enjoy baked beans
On toast, with grated cheese.
Add vegetables and extra stock for a cheat’s minestrone.
Add chilli and serve on fresh rolls.
Place in a baking dish, add beef or pork sausages and a bit of stock and bake at 180°C for 30 minutes.
Spoon beans into an oven-to-table dish, create 4 indents in beans and break an egg into each one. Bake in a preheated 220℃ oven for 5 minutes or until eggs are cooked to your liking. Serve with toasted ciabatta.
Quick enchiladas – spoon baked beans into 6–8 tortilla wraps. Place into an oven-to-table baking dish, top with homemade or store-bought cheese sauce and grated cheese and bake in a 200℃ oven for about 15 minutes or until cheese melts.