A couple of weeks ago I was lucky enough to escape to the country for a mostly wine/lots of fire/sometimes hiking weekend. Perfect Winter formula.
Then, on the way home, we stopped at a cute little cafe for some lunch and a final chat and laugh. I ordered baked beans, and went home that night to make them (in a giant batch to enjoy all week).
I thought I'd share what I include in my baked beans;
Makes - loads! OK, just use less beans to reduce the amount.
- 2 onions, peeled and diced
- 2 cloves of garlic, peeled and crushed
- 3 sticks of celery, washed and roughly chopped (reserve leaves, too)
- 1 can of chickpeas, rinsed and drained
- 1 can of cannelini beans, rinsed and drained.
- 1/2 a tsp of chilli flakes
- A pinch of cayenne pepper (obviously remove this and the chilli if you don't like hot)
- 1 tsp of smoked paprika
- 3 tbsp of tomato paste/puree
- 1 can of good quality crushed tomatoes
- 2-3 tbsp of olive oil
1. Fry the onions and celery in the olive oil until it starts to go golden, stirring frequently.
2. Add the garlic, chilli flakes, cayenne pepper and paprika and stir for another minute.
3. Add the chickpeas and tomato paste. Stir for a further minute.
4. Add the crushed tomatoes and enough water to cover the mix. Allow to come to the boil.
5. Simmer for 20-25 minutes, or until the sauce begins to thicken.
6. Add the cannelini beans and cook for 5-10 minutes more.
7. Stir through the reserved celery leaves and season to taste.
So easy! Though not technically baked.
Delicious with crumbled feta, or even a little lemon zest on top.
And definitely with buttery bread!
If you missed the building of this scene, take a look at the 'BTS' story highlights on my Insta. I forgot to take other behind the scenes photos because last week was insane.
Let me know if you give them a go!