The Ultimate Homemade Smoky Baked Beans
There’s nothing quite like the deep, satisfying flavour of homemade baked beans, and this recipe takes them to a whole new level. Forget the tinned stuff; creating your own rich, smoky tomato sauce is surprisingly simple and incredibly rewarding. We’re pairing these gorgeous beans with perfectly poached eggs, a peppery bed of watercress, and a drizzle of vibrant homemade chive oil. It’s the ultimate brunch dish, but honestly, it’s hearty enough for a delicious midweek supper. The secret? A touch of smoke oil for an incredible depth of flavour that will have everyone asking for the recipe. If you don’t have smoke oil, 1 tsp of smoked paprika makes a great substitute.
Ingredients
• SERVES 4
• For the Chive Oil
• 10g chives, roughly chopped, plus more to serve
• 1 pinch sea salt
• 200ml sunflower oil
• For the Smoky Beans
• 3 tbsp sunflower oil
• 1 medium onion, finely chopped
• 1kg / about 8 tomatoes, roughly chopped
• 1 tbsp sea salt
• 2 tsp granulated sugar
• 1 pinch cayenne pepper
• 1 tbsp tomato purée
• 200ml white wine
• 1 bay leaf
• 400g can haricot beans, drained and rinsed
• 3 tsp smoke oil or 1 tsp smoked paprika
• For the Poached Eggs
• 4 tbsp salt
• 100ml white wine vinegar
• 8 large eggs
• To Serve
• 4 slices of toast, buttered
• 1 tsp sea salt
• 150g watercress
Instructions
1. Prepare the chive oil by blitzing the chives, salt, and 200ml sunflower oil with a hand-held blender until smooth. For best results, prepare this the night before to allow the flavour to infuse.
2. To make the smoky beans, heat 3 tbsp of oil in a large, heavy-based pan over a medium-low heat. Gently sauté the onion until softened.
3. Add the tomatoes, salt, sugar, cayenne, tomato purée, white wine, and bay leaf. Stir in 100ml of water, cover, and bring to a simmer over a medium heat. Cook for 15 minutes until the tomatoes are soft.
4. Remove the pan from the heat, discard the bay leaf, and blend the sauce with a hand-held blender. For an extra smooth texture, pass the sauce through a sieve into a clean pan.
5. Return the sauce to a low heat and cook for about 20 minutes, stirring occasionally, until it has reduced and thickened.
6. Stir the drained haricot beans and the smoke oil into the tomato sauce. Taste and adjust seasoning if necessary. Keep warm over a very low heat.
7. To poach the eggs, bring a large, deep saucepan of water to a boil with 4 tbsp salt and the vinegar. Once boiling, reduce the heat to a low simmer.
8. Crack two eggs into separate small bowls. Create a gentle vortex in the water with a spoon and carefully drop the eggs, one at a time, into the centre. Cook for 3-5 minutes, until the whites are set but the yolks are runny. Remove with a slotted spoon to a bowl of cold water. Repeat with the remaining eggs.
9. When ready to serve, briefly return all poached eggs to the hot water for 1 minute to warm through.
10. Divide the smoky beans over the 4 slices of buttered toast. Top each with 2 well-drained poached eggs and a sprinkle of sea salt. Garnish with a large handful of watercress, a generous drizzle of chive oil, and a few extra chopped chives.
Nutritional Information
• Calories: Approx. 550-650 kcal per serving
• Protein: A high-protein meal, excellent for muscle repair and satiety.
• Fiber: Rich in dietary fiber from beans and tomatoes, supporting digestive health.
• Vitamins: Good source of lycopene, an antioxidant found in cooked tomatoes.
Pro Tips
• For the creamiest sauce, use a high-powered blender and be patient when passing it through the sieve to remove all seeds and skins.
• The freshest eggs are key for perfect poached eggs. Fresh egg whites are tighter and will hold their shape much better in the water.
• Make the bean sauce and chive oil up to 2 days in advance. The flavours will deepen overnight, making assembly quick and easy.
• If using smoked paprika instead of smoke oil, add it with the onions and cook for one minute before adding the tomatoes. This ‘blooms’ the spice and enhances its flavour.
FAQ
Q: Can I make these smoky baked beans vegan
A: Yes, this recipe is easily adapted for a vegan diet. Simply serve the beans without the poached eggs – a tofu scramble or sautéed mushrooms would be a delicious substitute. For the toast, use a plant-based butter or a drizzle of olive oil.
Q: Is this a good source of vegetarian protein
A: Absolutely. This dish is packed with plant-based protein from the haricot beans. When served with the poached eggs as suggested, it becomes an exceptionally high-protein vegetarian meal, perfect for keeping you full and satisfied.
Q: What other beans can I use instead of haricot beans
A: While haricot beans are traditional, this smoky tomato sauce is versatile. Cannellini beans are an excellent substitute as they have a similar creamy texture. You could also use pinto beans or even butter beans for a slightly different, but equally delicious, result.
Q: How should I store leftover baked beans
A: The homemade bean sauce can be made up to 2 days in advance and stored in an airtight container in the fridge. Once cooked, any leftover beans will keep well in the fridge for 3-4 days. Reheat gently on the hob or in the microwave.
