Not quite baked beans in the traditional sense but a quicker stove top version using chipotle chilli for a little heat and smokey ness and good old caramelised onions, check the recipe out on the blog, to save time and add some sweetness along with some maple syrup!
Served in a baked potato or on toast with a little grated Cheddar on top and some avocado on the side, a very filling meal.
For a vegetarian option, omit the bacon and maybe use two kinds of bean and use a vegetable stock instead of water.
Leftovers are even better the next day, perfect with an egg for a gluten free breakfast.
Serves 6-8.
Ingredients
400g bacon rashers, cut into 1cm pieces
1 clove garlic, chopped roughly
120g caramelised onions
2 chipotle chillies with adobe sauce
1tablespoon smoked paprika
2 x 400g tins cherry tomatoes in tomato juice
2 x 400g tins borlotti beans, drained and rinsed
3 tablespoons tomato paste
500mls water
150mls maple syrup
salt and pepper to taste
Method
In a large pan, cook the chopped bacon, over a medium heat, until colouring and the fat is rendering.
Add the garlic and onions and cook for 1 minute.
Add the chilli and paprika followed but the tomatoes, beans, tomato paste and water.
Bring to the boil and simmer, uncovered, for 60. Stir occasionally to stop beans sticking to the base of the pan.
Add the maple syrup, stir well through.
Simmer for 15mins until thickened and deep red. Season with salt a pepper to taste.
Cooking Up The Pantry 