Name: British baked beans and bacon with chunky crumb topping
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6
Ingredients: 400 gm dried cannellini beans, soaked overnight in cold water, drained; 2 tbsp olive oil; 2 onions, finely chopped; 4 garlic cloves, finely chopped; 300 gm piece of bacon, cut into 3cm pieces; 6 rosemary sprigs; 720 ml tomato passata; 500 ml chicken stock (2 cups); 180 gm coarse fresh sourdough breadcrumbs; 2 tbsp olive oil; 1 tbsp milk; To serve: coarsely torn flat-leaf parsley (optional)

British baked beans and bacon with chunky crumb topping

Australian Gourmet Traveller recipe for British baked beans and bacon with chunky crumb topping

Serves 6

Prep

30M

Cook

Total

2H 30M

What’s better than baked beans on a cold winter’s night? Baked beans with a crunchy sourdough breadcrumb topping. You’ll need to begin this recipe a day ahead.

Ingredients

400 gm dried cannellini beans, soaked overnight in cold water, drained

2 tbsp olive oil

2 onions, finely chopped

4 garlic cloves, finely chopped

300 gm piece of bacon, cut into 3cm pieces

6 rosemary sprigs

720 ml tomato passata

500 ml chicken stock (2 cups)

180 gm coarse fresh sourdough breadcrumbs

2 tbsp olive oil

1 tbsp milk

To serve: coarsely torn flat-leaf parsley (optional)

Method

Main

1.Bring beans and enough water to cover to the boil in a large saucepan over high heat and cook until just tender (15-20 minutes). Drain and set aside.

2.Preheat oven to 150C. Heat olive oil in a casserole over medium heat, add onion and garlic and stir occasionally until tender and translucent (10 minutes). Add bacon and rosemary, stir to combine, then add tomato passata, stock and beans, season to taste and bring to the simmer. Cover with a lid, transfer to oven and cook until beans are tender (1 hour).

3.Meanwhile, combine breadcrumbs, oil and milk in a bowl, season to taste and set aside.

4.Increase oven to 180C. Scatter breadcrumb mixture over beans and bake, uncovered, until crust is golden (20-25 minutes). Serve hot, scattered with parsley.