Baked beans. With pancetta. Need I say anymore? This version of baked beans is one hundred times more delicious than baked beans from a can and makes for a delicious meal that I would argue should not be restricted to the breakfast meal. These beans pair well with a poached egg on top, and a cup of tea or orange juice on the side.
+ 1 onion, finely diced
+ Salt and pepper
+ 2 cloves garlic, minced
+ 175 g pancetta, cut into 1 cm cubes
+ 2 x 400 g tins chopped tomatoes
+ 3 sprigs thyme, leaves picked
+ 1 red chilli, thinly sliced
+ 1 tablespoon Worcestershire sauce
+ 1 teaspoon Dijon mustard
+ 1 teaspoon hot or whole grain mustard
+ Thick slices of bread
Heat olive oil in a large heavy-bottomed saucepan or flameproof casserole dish. Add the onion and cook over medium heat until translucent. Add the garlic and season with a pinch of salt. Cook, stirring occasionally, until fragrant.
Meanwhile, heat another fry pan over a medium heat, add the pancetta. Cook until golden and crispy.
Add the pancetta to the onion mixture. Add the tomatoes, thyme, chilli, sauces, and mustards. Simmer for 20 minutes, then reduce the heat to low and stir in the cannellini beans. Cook for 10 minutes, then season with salt and pepper and cook for another 10 minutes.
Serve the beans hot on top of freshly toasted bread.
These beans only get better with age, as the flavours develop. If you manage to keep any leftovers, allow to cool and then store in the refrigerator. When reheating, you may want to add 1/3 cup water and bring them to temperature slowly. Lest the beans explode in your microwave.
Original recipe sourced from the What Katie Ate Cookbook.