Recipe: chipotle baked beans
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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
Heat the olive oil in a saucepan over medium heat. Add the pancetta and cook until it’s 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 tinned 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 tinned cannellini beans and 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.
Heat the olive oil in a saucepan over medium heat. Add the pancetta and cook until it’s 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 tinned 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 tinned cannellini beans and 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.
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
Heat the olive oil in a saucepan over medium heat. Add the pancetta and cook until it’s 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 tinned 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 tinned cannellini beans and 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.
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