Adrian Richardson’s recipe for homemade baked beans
Every Friday while we’re all self-isolating at home, La Luna chef Adrian Richardson shares an easy recipe you can whip up with pantry staples.
Today, it’s baked beans!
Richo’s homemade baked beans
This recipe uses tinned beans, there are so many to choose from so use whatever takes your fancy.
If you use dried beans it’s best to soak them in plenty of water overnight, add extra water or stock and cook them for another 20 minutes.
Ingredients
2 tbsp olive oil
2 tbsp butter
1 onion, finely diced
3 garlic cloves, chopped
150 grams bacon chopped
1 tsp smoked paprika
1 tsp thyme, chopped
¼ cup basil, chopped
1 tbsp of brown sugar
1 tbsp of soy sauce
1 tbsp Worcestershire
1 tbsp vinegar
250g tomato passata
1 pinch black pepper
1 x 410g tin cannellini beans, drained
Extra basil for garnish
4 thick pieces sourdough, toasted
Method
In a medium pot or saucepan over a medium heat.
Add butter, oil, onion, garlic, bacon and sweat for 4 to 5 minutes.
Add the paprika, thyme, basil, sugar, soy, Worcestershire, vinegar, and passata and simmer gently for five to ten minutes.
Add the beans and and simmer for five minutes or until nice and thick.
Season with salt and pepper, finish with basil.
Serve on thick cut sourdough bread, buttered, with butter, avocado and fried eggs.
And beans are seriously versatile. Richo loves this list of 10 ways to use beans from the Australian Healthy Food Guide.
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