Chipotle maple baked beans
effortless!
Let the oven do all the work with this one-pot dish inspired by Boston baked beans. Perfect for stuffing into jacket potatoes, or spooning over toasted sourdough.
3 HOURS 30 MINUTES + OVERNIGHT SOAKING SERVES 6 | EASY
dried cannellini beans 500g, soaked overnight in cold water
vegetable oil 1 tbsp onion 1 large, finely chopped
celery 2 stalks, finely chopped
smoked bacon (whole piece ideally) 150g, cut into 3cm pieces
tomato purée 3 tbsp
rosemary 1 sprig
bay leaves 2
vegetable or chicken stock 600ml
whole dried chipotle chillies 2
maple syrup 4 tbsp
cider vinegar 2 tbsp dijon or wholegrain mustard 2 tbsp
jacket potatoes, cornbread or soured cream to serve
1 Drain the soaked cannellini beans and rinse again in cold water. Heat the oven to 160C/ fan 140C/gas 3.
2 Heat the oil in a casserole or heavy, lidded, ovenproof frying pan, and fry the onion and celery for 10 minutes until soft. Add the bacon and cook for 5 minutes until it starts to turn lightly golden around the edges - turn up the heat slightly, if you need to.
This story is from the January 2022 edition of Olive.
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This story is from the January 2022 edition of Olive.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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