By request, from my cookbook 'Grub - Favourite Food Memories' here is a simple recipe for making your own Spicy Baked Beans at home.
serves 2 as a main and 4 as a side
1 tablespoon olive oil
1 small brown onion, chopped
1 slice of bacon, finely chopped, optional if you are veggo
1 garlic clove, crushed
60 g (21/4 oz/1/4 cup) tomato paste (concentrated purée)
1 bay leaf
1 teaspoon sweet paprika (or smoked sweet paprika if not using bacon)
large pinch of cayenne pepper
2 teaspoons mustard powder
2 tablespoons worcestershire sauce
2 tablespoons golden syrup (if unavailable, substitute with maple syrup or honey)
11/2 teaspoons sea salt flakes
2 x 400 g (14 oz) tins cannellini beans, drained
Heat the olive oil in a saucepan over medium–high heat. Add the onion and the bacon, if using, and sauté for 5 minutes, or until lightly golden. Add the garlic, tomato paste, bay leaf, paprika, cayenne pepper, mustard powder, worcestershire sauce, golden syrup, sea salt flakes and 375 ml (13 fl oz/11/2 cups) water. Stir well and bring to the boil, then reduce the heat and simmer for 10 minutes.
Add the beans and cook, stirring occasionally, for a further 10–15 minutes, or until the mixture is thick and saucy and the beans are tender but not mushy.
Season to taste and serve on thick slabs of buttered toast or as a side dish for fried or poached eggs. These spicy baked beans also make a great jaffle filling.
**This recipe is from my cookbook Grub published by Murdoch Books - all text and images are the copyright of Jane Lawson and may not be replicated without permission.
Image by super lovely photographer Steve Brown.