J Baker's Luxury Baked Beans

  • Difficulty easy
  • Serves 4
baked beans in pot

Ingredients

  • 200g Dried Haricot Beans (Soaked Overnight)
  • 150g Smoked Bacon Lardons
  • 2 Spanish Onion
  • 2 Crushed Garlic Cloves
  • 200g Chopped Tomatoes
  • 400ml Chicken Stock
  • 2 Tbs Dark Muscavado Sugar
  • 1 tsp Smoked Spanish Paprika
  • Pinch Dried Oregano
  • Pinch of Hot Chilli Flakes
  • Handful of Chopped Flat Leaf Parsley
  • 5ml Sherry Vinegar
  1. Firstly take a casserole dish, and soften the onions, garlic and spices until sweet and translucent.
  2. Next, add in the bacon lardons and continue cooking until golden, then add tomatoes, mustard, molasses, and sugar, mixing well.
  3. Add in the drained beans and the stock, bringing to a simmer, then skim any white protein bubbles away before covering with a tight fitting lid.
  4. Next place in a preheated oven at 150°C for approximately 3 hours.
  5. The starch from the beans will thicken the sauce and emulsify all the beautiful oils released while cooking.
  6. Alternatively cook in a pressure cooker following the maker's instructions for around 45 minutes.
  7. The beans are best left to sit for a while before eating so the flavours develop and make a harmonious marriage.
  8. To serve finish with the chopped parsley folded through the beans and the vinegar stirred in.