This is a really tasty version of baked beans that is based on a Jamie Oliver recipe. It makes a great Sunday breakfast, lunch with salad, nacho topping or side dish. This is what baked beans should taste like.
I am preserving some of this batch in my Fowlers jars as a bit of an experiment as it it is easy to make this in big batches. The recipe calls for Cannellini Beans but as we are doing our stockpile challenge I used Borlotti Beans and it worked just as well.
Best Baked Beans
4 Tbl Olive Oil
2 Heaped Tsp Smoked Paprika
3 Large Dried Chillies (Chipotle) or
5 Small Dried Chillies (I get mine from an Asian grocer)
50 gm Butter
750 gm Dried Cannellini Beans or
6 Tins Cnnellini Beans
1200 gm Diced Tomatoes
2 Tbl Tomato Paste
3 Tbl Golden Syrup
2 Tbl Apple Cider Vinegar
3 Bay Leaves
2 Tsp Salt
1 Tsp Ground White Pepper
Soak your Beans overnight then drain and rinse. Cover with fresh water and cook till soft then drain off most of the liquid and set aside. (If you are using tinned beans you do not need to drain them.)
In a large pan put the oil and cook the onions over a medium heat till soft. Turn the heat down and add the paprika and cook for another few minutes.
While you are doing this boil the jug and soak your dried chillies in 500 ml of boiling water
Add the butter and once melted add the rest of the ingredients except the chillies. Stir everything to combine and set over a low heat.
Remove the chillies from the water ad add the water to the pan. Dice the chillies finely and add to the pan. The heat should be low enough that bubbles are just coming to the surface occasionally. Cook like this for an hour.
Taste and adjust your seasoning if required then enjoy.