Homemade Baked Beans
Using leftovers and store cupboard basics, these homemade baked beans with a steak bavette hash made a great midweek meal. I used a tin of cannellini beans for this but you could use any beans though I don’t like broad beans done this way. If using dried beans I tend to soak overnight. To go with the beans I used up a leftover steak bavette and potatoes to make a steak hash of sorts. You could easily make the beans vegetarian by omitting the bacon I used in the recipe.
Ingredients
One 400g can of cannellini beans
Two rashers smoked streaky bacon
One tbsp olive oil
One onion finely diced
Clove of garilc crushed
One tsp smoked paprika your choice whether hot or sweet I like the piquant.
Salt and pepper to season ( easy on the salt because of the bacon)
Few sprigs of thyme
A good dash of Worcester sauce
200g of passata.
Method
Heat the oil and add the chopped bacon rashers, onion and garlic, cook through until the onion is translucent and the bacon renders its fat. Add the paprika and stir through. Pour in the drained beans and stir well to cover with the paprika infused bacon fat. Add the Passat, Worcestershire sauce and thyme. Season with salt and pepper, simmer over low heat for about 15 minutes until the beans are cooked through. These are great on sourdough toast for breakfast or lunch. I had a steak bavette leftover along with some potatoes, I heated some butter sauteed off an onion, garlic and chilli, cut the steak up and added to the pan along with some chestnut mushrooms, heated the steak through and added the diced potatoes, added some fresh rosemary and thyme and crisped the potatoes. Some fresh chopped parsley and a squeeze of lemon juice finished the dish.
