Spicy Baked Beans
Serves: 3 to 4
Spicy Baked Beans with a kick of chipotle powder!
Ingredients
- 1 tablespoon olive oil
- 100 g (3 ½ oz) pancetta, rind removed and diced
- 1 small onion, finely diced
- 2 garlic cloves, finely chopped
- 800 g (28 oz) canned cherry tomatoes
- 1 ½ tablespoon Worcestershire sauce
- 2 tablespoon barbecue sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon chipotle chile powder, or to taste
- 800 g (28 oz) canned cannellini beans, drained and rinsed
- sea salt
- black pepper, freshly cracked
- 1 handful flat-leaf parsley, finely chopped
- fresh bread, thickly sliced and toasted
Instructions
- Heat the olive oil in a saucepan over medium heat.
- Add the pancetta and cook until it is golden and crispy.
- Turn the heat down and add the onion and garlic.
- Cook for a few minutes until the onion is transparent.
- Stir in the canned cherry tomatoes, Worcestershire sauce, barbeque sauce, Dijon mustard and chipotle chile powder.
- Simmer gently for about 15-20 minutes.
- Taste for seasoning and add some sea salt and/or freshly ground black pepper. If you like more heat, you could add more chipotle chile powder.
- Stir in the canned cannellini beans.
- Cook for a further 5-10 minutes.
- Stir through some of the chopped parsley.
- Serve the baked beans with some toasted and thickly sliced fresh bread, and sprinkle some more parsley on top to garnish.
Kitchen Notes
- OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.