SMOKY BAKED BEANS with SOURDOUGH CRUMBS

Home-made baked beans are so different to the tinned variety – made from scratch with dried beans, they have excellent texture and, unlike tinned baked beans, aren’t overly sweet. I add smoky bacon for a more complex flavour and top them with crunchy sourdough crumbs for extra texture. Serve with poached eggs and plenty of toast to mop up all those delicious juices.

Preparation Time 20 minutes, plus overnight soaking | Cooking Time 2 hours 15 minutes | Serves 4–6

350 g (12 oz/1¾ cups) dried borlotti beans, soaked overnight in cold water, drained

500 ml (17 fl oz/2 cups) chicken or beef stock

1 fresh bay leaf

1½ tablespoons olive oil

1 red onion, finely diced

2 garlic cloves, finely chopped

250 g (9 oz) rindless smoky bacon rashers or speck, cut into strips

1 teaspoon each smoked paprika and hot paprika

400 g (14 oz) tin of chopped tomatoes

2 tablespoons Dijon mustard

1½ tablespoons maple syrup

1½ tablespoons brown sugar

2 tablespoons apple cider vinegar, or to taste

CRUNCHY SOURDOUGH CRUMBS

70 ml (2¼ fl oz) olive oil

1 garlic clove, finely chopped

180 g (6½ oz/3 cups) coarse sourdough breadcrumbs

1 tablespoon each finely chopped sage and thyme leaves

Combine the beans, stock, bay leaf and 750 ml (26 fl oz/3 cups) cold water in a saucepan, bring to a simmer over a medium–high heat and cook for 10–12 minutes to parcook the beans. Drain, reserving the cooking liquid and discarding the bay leaf.

Meanwhile, preheat the oven to 140°C (275°F). Heat the olive oil in a large casserole dish over a medium–high heat, add the onion and garlic and sauté for 4–5 minutes until tender and translucent. Add the bacon and fry for 2–3 minutes until the fat begins to render, then stir in the paprika until fragrant. Add the tomatoes, mustard, maple syrup and sugar and season to taste with freshly ground black pepper (don’t add salt at this stage or the beans won’t cook), then add the beans and enough reserved cooking liquid to just cover (about 375 ml/13 fl oz/1½ cups). Cover with a tight-fitting lid and bake, stirring occasionally, for 1–1¼ hours until the beans are just tender. Remove the lid, stir in the vinegar and continue baking, uncovered, for 30–40 minutes until the beans are very tender, then season to taste.

Meanwhile, to make the crunchy sourdough crumbs, heat the olive oil in a frying pan over a medium–high heat, add the garlic and breadcrumbs and cook, stirring occasionally, for a minute or two, until evenly toasted. Remove from the heat, then add the herbs, season to taste and set aside.

Increase the oven temperature to 220°C (425°F). Divide the baked beans among individual ovenproof ramekins or bowls, scatter with the sourdough crumbs and bake for 10–15 minutes (place the bowls on an oven tray to catch any juices that may bubble over) until bubbling, crisp and golden, then serve hot.