Baked Beans

My Favorite Baked Beans Recipe

As a busy working mom, finding time to cook a healthy and delicious meal can be a real challenge. Weeknights are often a whirlwind of school pick-ups, homework help, and the never-ending task of keeping the house somewhat tidy. So, when I discovered this baked bean recipe, it quickly became a staple in my weeknight rotation. It's simple, requires minimal prep, and the result is a hearty and flavorful dish that my entire family enjoys. Forget those bland, canned baked beans; this recipe transforms humble beans into something truly special.

The beauty of this recipe lies in its versatility. It's easily adaptable to whatever ingredients I have on hand. Sometimes I'll add a little extra spice with a pinch of cayenne pepper, other times I'll swap out the cannellini beans for another variety – kidney beans, for example, would add a wonderful texture and flavor profile. The key is to use good quality ingredients – fresh garlic and onions make all the difference! And don’t be afraid to experiment with different types of bread for serving. I've been known to use everything from crusty sourdough to a simple, fluffy white loaf; it all works beautifully.

This dish is perfect for meal prepping. I often make a big batch on the weekend and store it in the refrigerator for quick and easy lunches or dinners throughout the week. It's also incredibly satisfying and filling, making it an ideal choice for a chilly evening. The slow-cooked flavors meld together beautifully, creating a rich and complex taste that belies the simplicity of the ingredients. Plus, the entire process, from start to finish, takes less than an hour and a half, which is a huge win in my book!

Beyond the convenience and deliciousness, this recipe offers a sense of comfort and familiarity. It's the kind of dish that reminds me of simpler times, of cozy evenings spent around the family table, sharing stories and laughter. It's more than just a meal; it's a connection to something wholesome and comforting, a small piece of home amidst the chaos of daily life. I hope you'll give this recipe a try – you won't be disappointed!

Ingredients I used:

• salt and pepper
• 2 tbsp worcestershire sauce
• 1 tsp smoked paprika
• 4 cloves of garlic, peeled and chopped
• 1 onion, finely chopped
• 2 tbsp balsamic vinegar
• 2 cans of cannellini beans
• 1 can of plum tomatoes (or a couple of chopped tomatoes)
• 1 tsp tabasco
• 4 slices of toast (I use Bills organic hemp sourdough)

Step-by-step

• Preheat the oven to 180 degrees Celsius.
• Heat an oven proof pan (that has a lid) to medium and add a spoonful of olive oil.
• When sufficiently heated add the garlic, onion and paprika. Cook until translucent then add the balsamic and stir to combine.
• Drain most of the liquid from the beans, but not all of it, and pour the beans into the pan.
• Add the tomatoes, crushing them with your hands or use a potato masher.
• Add a few good splashes of Worcestershire sauce and a couple of dashes of Tabasco.
• Season well with salt and pepper and continue cooking for another 5 minutes.
• Throw on a lid and transfer to the over, cook for about an hour, or until thick and dark.
• To serve: Toast the bread, then divide the beans between the slices. Add some grated parmesan if desired.