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Homemade Chipotle Baked Beans Recipe

Smoky, rich homemade baked beans with chipotle, cumin, smoked paprika and a touch of maple syrup. Vegan as written and delicious on toast.
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A recipe for home made chipotle baked beans
Prep Time:10 minutes
Cook Time:45 minutes

Ingredients

  • 3 Tbsp olive oil
  • 2 red onions finely chopped (about 2 cups)
  • 1 medium carrot grated
  • 4 garlic cloves crushed
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 Tbsp tomato paste
  • 1 Tbsp Worcestershire sauce
  • 1 tsp Dijon mustard or any mustard
  • 1 Tbsp chipotle in adobo sauce finely chopped
  • 400 grams 1 tin whole tomatoes, blitzed smooth, or the same quantity of tomato passata
  • 1 Tbsp brown sugar
  • 1 Tbsp maple syrup
  • Salt and black pepper
  • 2 x 400 gram tins of beans drained (cannellini, red kidney or black beans)
  • 2 medium sprigs of rosemary
  • Toast to serve

Instructions

  • Preheat the oven to 180°C (350°F).
  • Heat a large lidded cast iron skillet or oven-proof pot over medium heat with the olive oil. Add the onions and carrot and cook with the lid on for 6 to 8 minutes until softened, stirring occasionally. The lid traps steam and prevents over-browning.
  • Add the garlic and fry for a further minute. Add the tomato paste, cumin, smoked paprika, Worcestershire sauce, mustard and chipotle. Stir to combine.
  • Pour in the blitzed tomatoes or passata. Add the brown sugar, maple syrup and drained beans. Season well with salt and pepper. Add extra chipotle or chilli flakes if you like more heat. Tuck the rosemary sprigs into the sauce and submerge them.
  • Put the lid on and bake in the oven for 30 to 40 minutes. You can stir once halfway through.
  • Remove the rosemary sprigs. Taste and adjust seasoning. Serve hot on toast with any accompaniments you like.

Notes

Chipotle substitute: If you can't find chipotle in adobo sauce, use 2 Tbsp chopped pickled jalapeño and 1 tsp smoked chilli flakes.
Bean options: Cannellini, red kidney, black beans and chickpeas all work well. Use whatever you have, or a combination.
Stovetop method: Cook over low heat with the lid on, stirring occasionally, for 30 to 40 minutes. Watch that the beans don't catch on the bottom.
Storage: Cool and store covered in the fridge for up to 3 days. Reheat gently with a small splash of water to loosen.
Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Servings: 4