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Recipe: chipotle baked beans

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dairy free
gluten free
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Recipe and photos by

Thanh Berthou of Eat, Little Bird blog.

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Preparation Time10 MINUTES

Cooking Time30 MINUTES

Resting Time0 MINUTES

Serves3-4

LevelEasy


ingredients

1 tbsp olive oil

100g (3.5oz) pancetta, rind removed and diced

1 small onion, finely diced

2 cloves of garlic, finely chopped

2 x 400g (14oz) tins of cherry tomatoes

1 1/2 tbsp Worcestershire sauce

2 tbsp barbeque sauce

1 tsp Dijon mustard

1/2 tsp chipotle chile powder (or to taste)

2 x 400g (14oz) tins of cannellini beans, drained and rinsed

Sea salt and freshly ground black pepper

Large handful flat-leaf parsley, finely chopped

Thickly sliced fresh bread, toasted

Recipe and photos by

Thanh Berthou of Eat, Little Bird blog.

1

Heat the olive oil in a saucepan over medium heat. Add the pancetta and cook until it’s golden and crispy.

2

Turn the heat down and add the onion and garlic. Cook for a few minutes until the onion is transparent.

3

Stir in the tinned cherry tomatoes, Worcestershire sauce, barbeque sauce, Dijon mustard and chipotle chile powder. Simmer gently for about 15-20 minutes.

4

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.

5

Stir in the tinned cannellini beans and cook for a further 5-10 minutes.

6

Stir through some of the chopped parsley.

7

Serve the baked beans with some toasted and thickly sliced fresh bread, and sprinkle some more parsley on top to garnish.

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Growing up in Australia, baked beans on toast made a frequent appearance on the breakfast table, alongside a jar of Vegemite. But on those nights when my mum was too tired to cook, I also happily ate this for dinner. While there is always a time and place for tinned baked beans, it’s so easy to make a far superior version of them at home. I love to add a bit of heat with some chipotle chile powder, a popular spice in the US made from roasted red jalapeño peppers. If you can’t find chipotle chile powder, substitute with dried chilli flakes.

Chipotle baked beans

Preparation Time10 MINUTES

Cooking Time30 MINUTES

Resting Time0 MINUTES

Serves3-4

LevelEasy


ingredients

1 tbsp olive oil

100g (3.5oz) pancetta, rind removed and diced

1 small onion, finely diced

2 cloves of garlic, finely chopped

2 x 400g (14oz) tins of cherry tomatoes

1 1/2 tbsp Worcestershire sauce

2 tbsp barbeque sauce

1 tsp Dijon mustard

1/2 tsp chipotle chile powder (or to taste)

2 x 400g (14oz) tins of cannellini beans, drained and rinsed

Sea salt and freshly ground black pepper

Large handful flat-leaf parsley, finely chopped

Thickly sliced fresh bread, toasted

Recipe and photos by

Thanh Berthou of Eat, Little Bird blog.

1

Heat the olive oil in a saucepan over medium heat. Add the pancetta and cook until it’s golden and crispy.

2

Turn the heat down and add the onion and garlic. Cook for a few minutes until the onion is transparent.

3

Stir in the tinned cherry tomatoes, Worcestershire sauce, barbeque sauce, Dijon mustard and chipotle chile powder. Simmer gently for about 15-20 minutes.

4

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.

5

Stir in the tinned cannellini beans and cook for a further 5-10 minutes.

6

Stir through some of the chopped parsley.

7

Serve the baked beans with some toasted and thickly sliced fresh bread, and sprinkle some more parsley on top to garnish.

SHOW MORE
SHOW LESS

Growing up in Australia, baked beans on toast made a frequent appearance on the breakfast table, alongside a jar of Vegemite. But on those nights when my mum was too tired to cook, I also happily ate this for dinner. While there is always a time and place for tinned baked beans, it’s so easy to make a far superior version of them at home. I love to add a bit of heat with some chipotle chile powder, a popular spice in the US made from roasted red jalapeño peppers. If you can’t find chipotle chile powder, substitute with dried chilli flakes.

Chipotle baked beans

1

Heat the olive oil in a saucepan over medium heat. Add the pancetta and cook until it’s golden and crispy.

2

Turn the heat down and add the onion and garlic. Cook for a few minutes until the onion is transparent.

3

Stir in the tinned cherry tomatoes, Worcestershire sauce, barbeque sauce, Dijon mustard and chipotle chile powder. Simmer gently for about 15-20 minutes.

4

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.

5

Stir in the tinned cannellini beans and cook for a further 5-10 minutes.

6

Stir through some of the chopped parsley.

7

Serve the baked beans with some toasted and thickly sliced fresh bread, and sprinkle some more parsley on top to garnish.

SHOW MORE
SHOW LESS
Profile Photo
WRITTEN BY:
Thanh Berthou

Thanh is Khoollect’s recipe contributor. A jet-setting lawyer turned blogger, with an unwav...

READ MORE BY Thanh Berthou

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Profile Photo
WRITTEN BY:
Thanh Berthou

Thanh is Khoollect’s recipe contributor. A jet-setting lawyer turned blogger, with an unwav...

READ MORE BY Thanh Berthou

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Thanh Berthou

Thanh is Khoollect’s recipe contributor. A jet-setting lawyer turned blogger, with an unwav...

READ MORE BY Thanh Berthou

You decide

Your dream holiday destination

View Results

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