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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


  • 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


  • 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.