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MightyFine Baked Beans

Growing up Baked Beans were a staple food for breakfast, lunch or dinner, we ate them with chips, with fish fingers, with sausages, with a jacket potato, with eggs, on toast, looking back it seems we barely ate anything else! Ok so they came in a tin and levels of salt and sugar in foods were much higher back then, but beans are a healthy source of protein and fibre, they are cheap, tasty & filling.

These days I prefer a homemade version, made with slightly larger Cannellini beans, with the addition of smoked paprika, diced pancetta and Mighty Fine Things Sweet Chilli & Honey Sauce. And yes, I do indeed, I eat them with everything, for breakfast in a Burrito with scrambled eggs, avocado & coriander, for lunch with a fried egg on top and for dinner with slow roast pork belly and buttery greens, simplydelicious!Serves 2

2tbsp Oil for frying
1 Onion, medium sized, diced
100g Smoked pancetta or bacon, diced
300g Fresh tomatoes, cherry or large (skin them first if you like), then cut in half or dice if very large
Or 1 tin tomatoes
1 heaped tsp Smoked Paprika
2tbsp Mighty Fine Things Sweet Chilli & Honey Sauce
230g cooked weight of soaked and cooked Cannellini beans (about 100g dried beans)
Or 1 tin Cannellini beans
2 pinches sea salt
Good grating of black pepper

Firstly dice the onion as small as you can and fry in the oil, it doesn’t matter if it starts to brown a little, then add the diced pancetta, fry until slightly browned, add the tomatoes, smoked paprika, Sweet Chilli & Honey Sauce and the salt and pepper. Stirring bring to the boil, then turn down to a simmer and allow to cook gently for 20 minutes, give it a stir now and again and break the tomatoes down a bit. You want a nice thick and intensely flavoured sauce, taste for seasoning, adding more salt if it needs it. Next add in the beans, allowing them to heat through and simmer for another 5 minutes. These beans can be made and stored in the fridge for a couple of days, the flavour gets even better.