Baked Beans
Equipment
Ingredients
- 1 TBSP ghee or olive oil
- 110 grams chorizo or 3 rashers bacon roughly choppedoptional
- 1/2 leek trimmed, washed, finely sliced
- 2 cloves garlic minced
- 1 TBSP smoked paprika
- 1 tsp ground cumin
- 1 tsp fennel seeds
- 800 grams tins mixed beans (adzuki or cannellini also work) drained and rinsed
- 500 ml passata
- 250 ml Bone Broth Beef or Chicken or sub for stock
- 2 TBSP molasses see notes for swaps
- Sea salt and black pepper, to taste
- Flat-leaf parsley, to serve
Instructions
- Heat the ghee in a large saucepan over medium heat. Add the chorizo or bacon (if using), stirring regularly until browned and caramelised, about 3–4 minutes.
- Add the leek and garlic and cook, stirring occasionally, for 10 minutes, until the vegetables are soft and translucent.
- Add the paprika, cumin and fennel seeds and stir through for 1 minute, until fragrant. Deglaze the pan with a splash of the bone broth.
- Add the beans, passata, rest of the bone broth and molasses. Stir well and bring to the boil, then reduce heat to low to reach a slow simmer.
- Cover with a lid and let the mixture bubble away for 1 hour, or until thick and delicious, stirring occasionally and adding a splash of water if the mixture gets too thick and is burning on the bottom.
- Season to taste with salt and pepper and garnish with chopped parsley to serve.
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