How To Cook Homemade Baked Beans

Name: How To Cook Homemade Baked Beans
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4-6

15 mins
3 hours
easy
4-6

Recipe by

Jeff Baker

Ingredients

Ingredients
200g dried haricot beans soaked overnight in cold water
10g chicken schmaltz or duck fat
150g F&co pancetta cut into lardons
2 Spanish onions, diced
2 cloves garlic crushed
400g tinned chopped tomatoes
200ml chicken stock
2 tbsp molasses
1 tbsp hot English mustard
2 tsp smoked Spanish paprika
pinch dried oregano
pinch hot chili flakes
hand full chopped flat leaf parsley
splash sherry vinegar

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Method

To make these rich and smoky baked beans I take my casserole dish and soften the onions, garlic, and spices until sweet and translucent, next add the bacon lardons and continue cooking until golden then add tomatoes, mustard, molasses 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.
Next place in a preheated oven at 150ºc for approximately 3 hours, the starch from the beans will thicken the sauce and emulsify all the beautiful oils released whilst cooking.
Alternatively cook in a pressure cooker following the manufacturer's instructions for around 45 minutes.
The beans are best left to sit for a while before eating so the flavours develop and make a harmonious marriage.
To serve finish with the chopped parsley folded through the beans and the vinegar incorporated.

Pork sausages work perfectly with lots of fresh crusty bread.

Alternatively replace dried beans for tinned haricot beans, follow step 1 then add 2 tins of drained beans with the stock & simmer on the stove top for 15 minutes stirring occasionally.