Smokey homemade baked beans

I whipped these up on a rainy Sunday recently and they were so warming and comforting. Top with a poached egg, serve with chunky cheesy toast or just enjoy on their own. These beans make a great breakfast, lunch or dinner. You can even freeze them in an airtight container for up to 3 months.

Smokey homemade baked beans

1 tablespoon olive oil

1 red onion, finely chopped

2 rashers good quality middle bacon, rind removed, finely chopped (I used a maple-cured bacon from the Barossa Valley)

3 cloves garlic, sliced

1 teaspoon smokey paprika

1/2 teaspoon dried thyme (or 1 sprig fresh thyme)

2 x 400g cans butter beans, rinsed and drained

2 x 400g cans diced tomatoes

1/2 cup chicken stock or water

1/4 cup brown sugar

1 tablespoon Worcestershire sauce

sea salt and cracked black pepper

Heat the oil in a large, heavy-based saucepan over medium heat. Cook the onion, bacon, garlic, paprika and thyme for 3-5 minutes or until lightly browned. Add the beans and stir to combine. Add the tomatoes, stock/water, sugar, Worcestershire sauce and season to taste. Bring to the boil. Cook for 20 minutes, stirring occasionally, until the sauce had reduced and thickened.

Serves 4-6

For a delicious dinner, make these beans into cheesy pot pies. Just spoon into small, ovenproof dishes. Combine ricotta cheese with an egg, grated parmesan, chopped herbs or chopped, wilted spinach and a little lemon juice. Season and spoon over the beans. Place dishes on a tray and bake in a 180°C oven for 15 minutes or until golden and bubbling. Serve with sourdough toast.