This recipe makes the most delicious sweet and smoky baked beans- perfect as part of a cooked breakfast, a twist on beans on toast, with your fish fingers and chips or equally yummy eaten cold as part of a salad bowl. There are quite a number of ingredients involved but there’s nothing overally complicated about the recipe- I didn’t have a bay leaf at hand so just excluded this. It also makes a pretty massive batch, definitely enough to serve at least 4 people as a side.
1 bay leaf
2 cloves garlic, thinly sliced
2 tsp smoked paprika
1 fresh red chilli, sliced into rings, seeds removed
1 red pepper, roughly chopped and seeds removed
1 tin (400g) tomatoes
1 tbsp tomato purée
1 tin (400g) cannellini beans, drained and rinsed
1 tin (400g) black beans, drained and rinsed
2 tbsp maple syrup
Salt and pepper
1 head of corn on the cob
Generous handful of coriander for sprinkling
1. Pour a good glug of olive oil into a big saucepan and set it on a medium heat.
2. Put in the bay leaf, garlic, paprika and chilli and let them cook slowly, keeping them moving so that the garlic slices start to go transparent.
3. Add in the chopped pepper and let it soften. You can add a little water at this point if needed. Once the pepper is soft (about five minutes), add the tinned tomatoes, purée, cannellini and black beans, maple syrup, salt and black pepper and simmer, making sure it doesn’t boil.
4. While the beans are simmering, put a griddle pan on the heat and get it nice and hot before placing the corn cob on it. Your aim is to blacken some of the kernels, so let the cob rest for about a minute on one side before you roll it on to another side – making sure you use some tongs, not fingers! Keep doing this until the corn cob is a nice mixture of black and yellow, then remove it and let it cool.
Stand the cob up. Run a sharp knife down the side of the corn, cutting off the charred kernels. Do this all the way around the cob, then discard the middle.
5. Once everything has cooked, discard the bay leaf, then sprinkle the corn and chopped coriander on top of the beans to serve.