I first had homemade baked beans at my favourite little brunch spot in Canterbury, called the Refectory Kitchen. I would go pretty often with friends from uni and always loved the rustic, chunky baked beans they served alongside the full fry up. My housemate and I then borrowed the concept and began trying and testing our own baked beans at home. I settled on cinnamon, sweet smoked paprika and roughly chopped tomatoes, while she went for mixed herbs, a little coriander and smooth passata. Try out a few different herbs, spices and textures to see what you like best, then dollop on some sourdough and scoff the lot!
- 1 onion, diced
- 1 large garlic clove, crushed
- Tin of chopped tomatoes
- Tin of haricot or cannellini beans
- 1 tbsp tomato puree
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp cinnamon
- ½ tsp thyme
- 1 tbsp brown sugar
These will keep in the fridge for 3-4 days.
- Heat the oil in a saucepan and add the onion. Cook for a few minutes until the onion starts to soften, then add the garlic and cook for a minute or two more.
- Add the herbs and spices and stir until the onion is coated in the spice mix.
- Add the chopped tomatoes, tomato puree and brown sugar and stir to combine.
- Finally, add the beans and leave to simmer on a low heat for 15-20 minutes. If the baked beans start to dry out, just add a little water.
- Serve on some buttered sourdough toast and sprinkle with seeds.