Baked beans are an all-time favourite and boy are they better than tinned! Use dried beans and soak them over night so you end up with butter soft centres and an intact outer. Flavoured with smoked paprika, rosemary and fennel, this comforting breakfast is perfectly paired with sourdough, butter, fried eggs and a cuppa joe. If you're looking to really treat your Dad this Father's Day, this recipe is sure to make for a memorable Sunday morning.
350g dried borlotti beans, soaked overnight in cold water
500ml beef/chicken stock
2 bay leaves
1 sprig rosemary
1 onion, finely chopped
3 cloves garlic, finely chopped
200g streaky bacon, cut into pieces
1 tsp smoked paprika
1 tsp fennel seeds
1 tbsp dijon mustard
400g tinned tomatoes
parsley to garnish
serve with sourdough and fried eggs
Place beans, stock, bay leaves, rosemary and 1 litre of water into a large saucepan and bring to the boil. Turn down to simmer for 20 minutes. Drain the beans, reserving the liquid.
Preheat the oven to 160 degrees celsius.
In an oven-proof pot, add in 2 tbsp olive oil and once hot, add in the onion, garlic and bacon and sauté on medium heat for 10 mins or until the bacon starts to caramelise.
Add in the smoked paprika, fennel seeds, mustard, tomatoes and 500ml of reserved bean water. Keep this, in case the beans need more liquid later on.
Bring the pot to a boil and then turn off. Season with plenty of freshly cracked pepper and about 1 tsp salt, but this may vary according to the stock you used, so add sparingly.
Place a lid on the pot and cook it in the oven for approximately 2 hours. Check every half an hour to ensure the beans don't require more water.
Serve alongside some crusty sourdough, fried eggs and coffee... it won't disappoint!
Swap out your cloves for a funky, spicy, tangy, sticky glaze for your Christmas Ham this year. Clementine Day of Somethings I Like To Cook loves using a chipotle based hot sauce in her glaze. It’s got a nice smokiness to it, but you can go with your favourite hot sauce and it will be just fine.
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