Best Baked Bean Recipe
Upgrade your baked beans from the can with this simple but flavour-packed Italian-style recipe. Tender beans simmer in a rich passata sauce, infused with rosemary and a touch of onion that’s cooked until golden and sweet. Crispy guanciale adds a savoury punch, while pecorino melts through for that creamy, salty finish.This dish is full of protein, heart and soul. It is quick to prepare, budget-friendly, and bursting with flavour. This is the best baked beans recipe you will every try. True comfort food made with humble ingredients and a whole lot of love.
Equipment
- knife
- Chopping-board
- Large saucepan
- wooden spoon
- Small plate
Ingredients
- 1 can borlotti beans
- 1 can red kidney beans
- 1 can butter beans
- 1 can cannellini beans
- 1/2 onion diced
- 1 sprig rosemary
- Guanciale
- Pecorino Romano
- Extra-virgin olive oil EVOO
- 1 bottle passata 750 ml
- Salt & Pepper
Instructions
- Remove the skin from the guanciale first, then slice it into strips and cut into small cubes to get the perfect balance of fat and meat.
- Place a large saucepan over medium-heat and add the guanciale. Let it sweat gently and slowly release all the fat. Reduce the heat if it crisps up too quickly or starts to burn.
- Once the guanciale is golden and crispy, remove it from the pan and set it aside on a small plate.
- Using the same pan with the guanciale oil, add the diced onion. Drizzle in a little EVOO if it looks dry and add a splash of water to stop the onion from burning. Remove the rosemary leaves from the sprig and add them to the pan. Stir and cook for about 10 minutes, until the onion becomes soft and fragrant.
- Add all the beans and mix well with a wooden spoon. Let them cook for 1 to 2 minutes so they soak up all the flavor.
- Next, pour in the passata and season with salt and pepper to taste. Add the guanciale back into the pan and stir everything together gently.
- Turn off the stove, sprinkle in plenty of grated pecorino, and give it a final toss so the cheese melts through the sauce.