I've always had a soft spot for baked beans but they're often an after thought and rarely more sophisticated than the Heinz staple (bar Hawksmoor). Looking for an opportunity to improve on tinned beans, I found JO's beans for cow boys recipe which I adapted to serve 2 (people not cow boys):
2 red or white onions peeled and finely sliced
1 heaped teaspoon smoked paprika
2 dried chillis (ancho or chipotle if you can get them), stalks removed
25g butter
3 x 400g tins of pinto or cannellini beans
1 x 400g tins of chopped tomatoes
2 dried bay leaves
Seasalt & black pepper
White wine vinegar
1 tablespoons molasses
4 Rashers of smoked straky bacon (the best quality you can afford)
1 sprigs of fresh rosemary, leaves picked
A large handful of freshly grated parmesan or cheddar cheese
75g good quality stale bread
1 heaped teaspoon smoked paprika
2 dried chillis (ancho or chipotle if you can get them), stalks removed
25g butter
3 x 400g tins of pinto or cannellini beans
1 x 400g tins of chopped tomatoes
2 dried bay leaves
Seasalt & black pepper
White wine vinegar
1 tablespoons molasses
4 Rashers of smoked straky bacon (the best quality you can afford)
1 sprigs of fresh rosemary, leaves picked
A large handful of freshly grated parmesan or cheddar cheese
75g good quality stale bread
Brown the onions in paprika and oil before adding some butter and the tinned beans along with their juice. Give it a good stir and then chuck the tomatoes in with the chillies, salt and pepper. Cook slowly on a low heat for an hour and then add the molasses and a dash of vinegar, plus salt and pepper to taste. While the beans are simmering tear up the bread and blend it with the bacon (could try chorizo instead) and cheese until you have a gooey crumb topping. Sprinkle it on top of your bubbling beans and pop them in the oven at 180C for 40 mins or until the top is golden.
I added a slice of e5 Bakery's sourdough, some more pepper and a couple of drops of Tabasco. Can't beat the result which ended up being a meal in itself.
