Smoky Chilli Baked Beans

Tracklements Smoky Chilli Sauce adds a good kick to these home-style baked beans. With flavours of Smoked Chipotle and Scotch Bonnet Chillies, it delivers a hot, sweet and sour combo. With these delicious white Plancheta beans from El Navarrico, it's the perfect make-ahead recipe for those lazy brunch dates at home as the weather cools down...

Course Main Dish

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

Instructions

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.
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.
Check seasoning and adjust to taste with additional salt & pepper, garnish with parsley prior to serving.

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Smoky Chilli Baked Beans