My Favourite Farmhouse Baked Beans

We enjoy homemade baked beans at any time of the year.

Since our daughter became a vegetarian five years ago, I’ve searched for yummy recipes I can cook when she comes home. The stipulation is that they’re easy and quick to make. I’m a no-fuss cook. This bean recipe is so versatile. It can be as spicy as you like by adding or deleting the chilli, can be completely vegetarian or, with the addition of ham, bacon or pancetta a yummy dish for meat lovers. It also stacks up as the perfect Sunday brunch when baked with an egg and cheese or served on sourdough bread.

HOW TO MAKE OUR SPICY (OR NOT) BAKED BEANS

Ingredients:

(All ingredients can be substituted for fresh ones from the garden, which is what I do when we have them in season.)

• 440g tin of tomatoes
• 440g tin beans. I use Four Bean Mix and often add fresh beans from the garden
• 4 eggs
• 200g Chopped ham, bacon or pancetta (Optional)
• Paprika to taste
• Parsley or coriander depending on what you like
• Chilli flakes (1-2tsp to taste)
• 1/2 cup BBQ sauce or 2TBS tomato paste
• Grated cheese to serve

What to Do:

Put tomato, beans, spices and sauce into a saucepan. Bring to the boil, stirring slowly. The spices and sauce are added to taste.

When boiling, lower the heat and add the meat if you want it. Then simmer for 10-15 minutes, tasting to see if you want to add more chilli.
Depending on the type of beans you use, you may need to simmer for up to 30 minutes for the beans to soften.

To Serve:

Option 1: Ladle into a bowl and grate Tasty, Cheddar or Mozzarella cheese over the top. Garnish with extra parsley or coriander.

Option 2: Divide the meat into four ramekins and add bean mixture on the top. Then add an egg and a sprinkling of cheese. Bake at 180c for around 15 mins

Option 3: Pile the bean mixture onto sourdough toast and serve with a fried egg and slices of avocado!