Smoky Chilli Baked Beans

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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Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.
Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.