Baked Beans

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Baked Beans
Baked beans in tomato sauce.jpg


Baked Beans [1] [2] is a resourceful dish from the Wild West times to feed cowboys, this dish has been tweeked by adding a crunchy topping.


  • olive oil
  • 4 red or white onions, peeled and sliced thinly
  • 1 generous tsp smoked paprika
  • 2-3 dried chiles (ancho or chipotle), stalks removed
  • 2 tbsp butter
  • 6 X 15 oz cans pinto (or cannellini beans)
  • 2 x 14 oz cans diced tomatoes
  • 3-4 dried bay leaves
  • sea salt and fresh ground black pepper
  • white wine vinegar
  • 2 tbsp molasses
  • 8 slices smoked bacon
  • 2 sprigs of fresh rosemary, leaves picked
  • large handful of fresh grated Parmesan or Cheddar cheese
  • 4-5 slices stale bread


  1. On medium heat add some olive oil and include sliced onions and smoked paprika.
  2. Fry for ~10 min, continuously stir.
  3. Achieve lightly coloured and soft mixture.
  4. Place dried chiles in a covered container with 1 1/4 cups of boiling water.
  5. Include butter with the onions.
  6. Include beans, canned tomatoes, bay leaves and a generous pinch of salt & pepper.
  7. Remove chiles from water, slice thinly.
  8. Include sliced chiles to beans.
  9. Stir everything well, then bring to simmer.
  10. Reduce heat to low and cook for ~1.5 hours.
  11. Taste to flavour, playing with; salt, pepper, vinegar and molasses.
  12. Heat oven to 350 degrees F.
  13. Blend bacon, rosemary leaves, grated cheese and bread pieces.
  14. Achieve fine bread crumb consistency.
  15. Place bean mixture in an oven dish, top with the bread crumbs.
  16. Bake for ~45 min.
  17. Achieve golden crunchy topping and serve.


  1. Rombauer, Becker, Becker, Irma, Marion, Ethan Espe (2006). 75th joy of cooking. Simon & Schuster Inc.. pp. 255. ISBN 13:978-0-7432-4626-2. 
  2. Oliver, Jamie Espe (2010). Jamie's AMERICA easy twists on great american classics, and more. Michael Joseph / The Penguin Group. pp. 302. ISBN 978-1-4013-2360-8.