Do you ever just feel like baked beans? Hearty, familiar and comforting baked beans.
They’re not glamorous. But what is it about those soft beans stewing in vinegary savoury-sweet tomato sauce that make them so good? Tasty, high in fiber, inexpensive and convenient. Eaten hot or cold, as a side dish or main. For breakfast, lunch or dinner. Straight out of can.
I always have a tin (or three) in the cupboard for times when I can’t be bothered cooking or times like right now, when I just have a hankering for them. But tonight I’ve ditched the can and I’m making my own. I love to eat my baked beans with a chili oil and some good toasted and heavily buttered bread. So this is a fancy version of that with extra flavour from some rosemary and pancetta.
It takes a little longer than just getting the can opener from the draw, but not that much longer, and I promise it’s worth it. Think tender beans in a chunky tomato sauce with bites of caramelised salty pancetta. Topped with crunchy sourdough croutons, soaking in all that baked bean goodness!
Enjoy the leftovers (what leftovers?) for breakfast or lunch the next day.
Homemade baked beans with pancetta and sourdough topping
Serves: 3; Prep time: 5 minutes; Cook time: 20-25 minutes
1 (425g) can cannellini beans
1 (400g) can diced tomatoes
100g diced pancetta
1/2 tsp dried rosemary
1/2 tsp dried chilli flakes
1/2 brown onion finely chopped
100g coarse fresh sourdough breadcrumbs
2 Tbsp olive oil
2 Tbsp milk
1 tsp sugar
Salt & pepper
– Pre-heat oven to 180’C. Drain and rinse cannellini beans
– Saute pancetta in a saucepan, until it starts to brown. Add onions and cook until they turn translucent. Add cannellini beans and tomatoes, sugar, rosemary and season with salt and pepper. Bring to boil and allow to simmer for 5 minutes
– Combine breadcrumbs, oil and milk in a bowl, season to taste and set aside
– Pour bean mixture in to an oven proof dish and top with breadcumbs. Bake uncovered, until crust is golden (20-25 minutes). Serve hot