food, Recipes

No-Fuss Homemade Baked Beans

Sharyn Cairns


1T olive oil 8 slices flat pancetta 1 onion, finely diced 1 clove garlic, crushed 170g chorizo, thinly sliced 1t smoked paprika 2t dried oregano 400g canned chopped tomatoes 440g canned cannellini beans, rinsed and drained ¼ cup honey


Heat the oil in a large saucepan over medium heat. Add the pancetta, cooking a minute or two each side, until crispy. Remove from the pan, drain on paper towel and set aside. Reduce the heat to low, add the onion, garlic and chorizo and cook for 10 minutes or until softened. Add the oregano, paprika, tomato and 125ml water. Bring to a simmer, adding the beans and stirring occasionally. Cook for 10 minutes or until the sauce thickens and the beans still retain their shape. Stir through the honey and season to taste. Spoon into serving dishes and top with pancetta. SERVES 4