Smokey baked beans

OMG these are good.  Borlotti beans are packed full of fibre, are high in protein, folate, iron and many other goodies.  Perfect for breakfast or as a quick meal anytime, and suitable to freeze too.


  • 350g dried borlotti beans, soaked overnight in cold water, then drained
  • 400-500ml chicken or beef stock
  • 1 bay leaf
  • 1 ½ tbsp extra-virgin olive oil
  • 1 onion, chopped finely
  • 1 garlic clove, finely chopped or crushed
  • 250gm rindless bacon, cut into small pieces
  • 1 tsp each smoked paprika and regular paprika
  • 400g can chopped tomatoes
  • 2 tbsp maple syrup
  • 2 tbsp brown sugar
  • 2 tbsp Dijon mustard


Combine beans, bay leaf and 750ml cold water in a saucepan.  Bring to simmer over medium-high heat, cook for 10 minutes, then drain. 

Heat oil in a large pot over medium-high heat, add onion and garlic and saute until tender.  Add bacon, saute until fat begins to render, then add paprikas.  Stir until fragrant then add tomatoes, maple syrup, sugar and mustard.  Add beans and enough stock to just cover – this will depend on your pot. Cover with a tight-fitting lid and simmer on low heat, stirring occasionally, until beans are just soft (3/4 – 1 hr).

Remove lid and continue cooking until sauce thickens to desired consistency.  Season to taste.

ALTERNATIVE: I often double the recipe and use a smoked ham hock instead of bacon, cooking in a slow cooker.  If doing this, swap the stock for plain water as the hock is salty enough.  After cooking the beans for 10 minutes, drain and place all ingredients in a slow cooker and cook on low for 5-7 hours.