Baked Beans with Bacon crumbs:

350 gm dried borlotti beans, soaked overnight in cold water, drained

500 ml chicken or beef stock

1 fresh bay leaf

1½ tbspolive oil

1Spanish onion, finely diced

1garlic clove, finely chopped

250 gm rindless smoky-bacon rashers, cut into strips

1 tsp each smoked paprika and hot paprika

400 gm canned tomatoes

2 tbsp maple syrup

2 tbsp brown sugar

2 tbspDijon mustard

80 ml apple cider vinegar

Bacon crumbs:

100 gm rindless smoky-bacon rashers, diced

70 ml olive oil

1 garlic clove, finely chopped

180 gm coarse sourdough breadcrumbs

1½ tbsp each finely chopped sage and thyme

• Combine beans, stock, bay leaf and 750ml cold water in a saucepan, bring to the simmer over medium-high heat and cook for 10 minutes. Drain, reserving liquid (discard bay leaf).

• preheat oven to 140C.
• Heat oil in a large casserole over medium-high heat, add onion and garlic, and sauté until tender (4-5 minutes).
• Add bacon, sauté until fat begins to render (2-3 minutes) then add paprikas, stir until fragrant (1 minute)
•  add tomatoes, maple syrup, sugar and mustard. Season to taste with freshly ground black pepper, then add beans and enough reserved cooking liquid to just cover
• Cover with a tight-fitting lid and bake, stirring occasionally, until beans are just tender 1-1¼ hours

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
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