Chilli Baked Beans

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The slow cooker was first introduced on a commercial basis for cooking baked beans. Rather than just serving them on toast or as a side dish, try turning them into a tasty meal with a light and golden cornbread topping.

Serves 2

1 small red onion, finely chopped, or 30 ml/2 tbsp frozen diced onion
1.5 ml/¼ tsp crushed dried chilli flakes
A pinch of ground cumin
5 ml/1 tsp sun-dried tomato purée (paste)
100 ml/3½ fl oz/scant ½ cup very hot (not boiling) vegetable stock
200 g/7 oz/small can of baked beans
60 ml/4 tbsp canned red kidney beans, drained and rinsed
For the cornbread topping:
75 g/3 oz/¾ cup cornmeal
10 ml/2 tsp wholemeal or plain (all-purpose) flour
2.5 ml/½ tsp baking powder
Salt and freshly ground black pepper
1 egg, lightly beaten
45 ml/3 tbsp milk

1. Put the onion in the ceramic cooking pot with the chilli flakes, cumin and tomato purée and pour the stock over. Stir in the baked beans and kidney beans. Cover and switch on the slow cooker to Low or High. Cook for 1 hour on High or for 1½ hours on Auto.
2. Turn up the slow cooker to High. To make the cornbread topping, put the cornmeal, flour and baking powder in a bowl. Add salt and pepper, then stir together and make a hollow in the middle.
3. Add the egg and milk to the dry ingredients, then whisk together with a fork. Gradually mix everything together to make a stiff batter. Spoon over the bean mixture and cook for a further 45 minutes or until the topping is well risen and firm.
4. Spoon half the chilli baked beans and cornbread topping into a heatproof dish and leave to cool. Serve the rest at once.

Second serving
Cover the cooled dish and chill in the fridge for the following day. Cover with foil and reheat in a moderate oven, or cover with clingfilm (plastic wrap) and microwave until hot.

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