Smoky Chilli Baked Beans

Recipe by
Simon Johnson

Ingredients

Method

Ingredients

  • 325g El Navarrico Plancheta Beans
  • 200g speck or Guanciale, cubed
  • 2 dried bay leaves
  • 4 garlic cloves, sliced
  • 1 cup Simon Johnson Passata
  • 5 fresh thyme
  • 1 brown onion, halved
  • 230ml Tracklements Smoky Chilli Sauce 
  • 250 ml boiled water, plus more as required
  • 1-2 tbsp Tasman Sea Salt, plus more to taste
  • cracked black pepper to taste
  • 2 tbsp La Chinata Sweet Paprika
  • flat leaf parsley to serve

Method

  1. In a large saucepan, place beans with the cubed speck, bay leaves & thyme. Add halved brown onion and sliced garlic. Cover with the smoky chilli sauce, passata & water. Add sea salt, cracked black pepper and paprika. 
  2. Stir well to combine ingredients and cook on a medium to high heat for 20 mins until warmed through. Check beans and adjust with a little more water, if required.
  3. Check seasoning and adjust to taste with additional salt & pepper, garnish with parsley prior to serving.

Buy the Ingredients