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Introduction

A delicious recipe, and a must for beans fans. These beans are also great for a full English, and can keep in the fridge for up to three days.

Method

  1. To make these rich and smoky baked beans, take my casserole dish and soften the onions, garlic and spices until sweet and translucent
  2. Next add the bacon lardons and continue cooking until golden then add tomatoes, mustard, mollasses and sugar and and mix well, add the drained beans and stock, bring to a simmer then skim any white protein bubbles away before covering with a tight fitting lid
  3. Next place in a preheated oven 150 oc for approximately 3 hours, the starch from the beans will thicken the sauce and emulsify all the beautiful oils released whilst cooking
  4. Alternatively cook in a pressure cooker following the manufacturer's instructions, keeping a close eye on it, for around 45 minutes
  5. The beans are best left to sit for a while before eating so the flavours develop
  6. To serve finish with the chopped parsley folded through with the beans and the vinegar put in there too

To Serve

  1. Cook the sausages over a medium heat turning 2 or 3 times until rich and golden, they will take 8 to 10 minutes in total
  2. Reheat the beans and spoon onto 4 warm serving plates
  3. Top with the sausage and some freshly picked watercress