Baked Beans   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
- On medium heat add some olive oil and include sliced onions and smoked paprika.
- Fry for ~10 min, continuously stir.
- Achieve lightly coloured and soft mixture.
- Place dried chiles in a covered container with 1 1/4 cups of boiling water.
- Include butter with the onions.
- Include beans, canned tomatoes, bay leaves and a generous pinch of salt & pepper.
- Remove chiles from water, slice thinly.
- Include sliced chiles to beans.
- Stir everything well, then bring to simmer.
- Reduce heat to low and cook for ~1.5 hours.
- Taste to flavour, playing with; salt, pepper, vinegar and molasses.
- Heat oven to 350 degrees F.
- Blend bacon, rosemary leaves, grated cheese and bread pieces.
- Achieve fine bread crumb consistency.
- Place bean mixture in an oven dish, top with the bread crumbs.
- Bake for ~45 min.
- Achieve golden crunchy topping and serve.
- ↑ Rombauer, Becker, Becker, Irma, Marion, Ethan Espe (2006). 75th joy of cooking. Simon & Schuster Inc.. pp. 255. ISBN 13:978-0-7432-4626-2.
- ↑ 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.