There are different ways you can make this baked beans and this version is really easy but still delivers all those wonderful flavours. Start off with one large onion, diced that properly then one pepper which is optional adds a nice little kind of sweetness you get in beans. The next which can also be optional is the red chilli but if you love your food spicy, you can have the medium-sized chilli.
Get your nice big pan on the heat and the first thing you are going to do is to sweat off your onions and peppers just to soften them up. One tablespoon of extra virgin oil in the pan then to that pop in the onions and peppers. Give that a nice stir until they are combined then add garlic and the chilli.
For the beans, there is a different kind of beans which is rich in fibre and they come in all shapes and sizes. Add your beans into the pan then into that, you will just need two tins of chopped tomatoes, combine that into the plan then leave them for a good ten to fifteen minutes. Simmer it nicely on a low to medium heat until it gets really nice and beautiful. After around ten minutes, all the pepper will have wormed their way around the beans and have that lovely and soft look.
Add in delicious balsamic vinegar, about a tablespoon and then add in a nice pinch of salt and pepper then mix that in. what is left right now is to get a little slab of toast and serve a spoonful of beans onto the toast. Preheat your oven to 350 degrees. Cover with foil and bake for one hour until the beans thicken up and a nice crust forms on top.
This recipe version for a slow cooker baked beans really is as easy as soaking some dried beans, dicing an onion, and layering a few things in the slow cooker before letting the beans cook low and slow overnight. The long, low heat of the oven transforms the beans from hard to tender, thickening the cooking liquid as it absorbs it, making for a rich gravy around the creamy beans.
- 1 tbsp Olive oil
- 2 cloves Garlic, minced
- 1 – 2 tsp Spanish Smoked Paprika
- 1 tbsp Tomato Puree
- 60ml (1/4 cup) Chicken / Vegetable Stock
- 300g beans
- Heat oil in a saucepan over medium heat.
- Add the garlic and allow to sizzle but be careful not to burn.
- Reduce heat to low, add the smoked paprika and stir.
- Add the passata, puree, and stock and then simmer for around 20 mins until the sharp taste of tomato has gone and the sauce has thickened.
- Add the beans and simmer for a further 10 mins.
- Season to taste.