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Pick n Pay


  • 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


  1. Place beans in a large pot, cover with water and bring to the boil.

  2. Reduce heat and simmer for 2 hours or until tender.

  3. Heat oil in a pan and fry onion for about 5 minutes or until translucent.

  4. Add celery, garlic and bacon and fry for a few minutes.

  5. Stir in spices and chilli and toss to coat.

  6. Add remaining ingredients and season.

  7. Cover and gently simmer over a low heat for about 45 minutes.

  8. 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.