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The Ultimate Homemade Smoky Baked Beans – vegetarian recipe
Stav Kogan

The Ultimate Homemade Smoky Baked Beans

Forget tinned beans! This recipe for homemade smoky baked beans features a rich, deep tomato sauce, perfectly poached eggs, and a vibrant chive oil. A hearty and satisfying brunch or supper.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 600
Ingredients Method Nutrition

Ingredients
  

  • For the Chive Oil
  • 10g (0.35 oz) chives, roughly chopped, plus more to serve
  • 1 pinch sea salt
  • 200ml (6.8 fl oz) sunflower oil
  • For the Smoky Beans
  • 3 tbsp (45 ml) sunflower oil
  • 1 medium onion, finely chopped
  • 1kg (2.2 lb) / about 8 tomatoes, roughly chopped
  • 1 tbsp (15 ml) sea salt
  • 2 tsp (10 ml) granulated sugar
  • 1 pinch cayenne pepper
  • 1 tbsp (15 ml) tomato purée
  • 200ml (6.8 fl oz) white wine
  • 1 bay leaf
  • 400g (14.1 oz) can haricot beans, drained and rinsed
  • 3 tsp (15 ml) smoke oil or 1 tsp (5 ml) smoked paprika
  • For the Poached Eggs
  • 4 tbsp (60 ml) salt
  • 100ml (3.4 fl oz) white wine vinegar
  • 8 large eggs
To Serve
  • 4 slices of toast, buttered
  • 1 tsp (5 ml) sea salt
  • 150g (5.3 oz) watercress
  • 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.

Method
 

  1. Prepare the chive oil by blitzing the chives, salt, and 200ml (6.8 fl oz) 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 (45 ml) 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.
  4. Stir in 100ml (3.4 fl oz) of water, cover, and bring to a simmer over a medium heat.
  5. Cook for 15 minutes until the tomatoes are soft.
  6. 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.
  7. Return the sauce to a low heat and cook for about 20 minutes, stirring occasionally, until it has reduced and thickened.
  8. Stir the drained haricot beans and the smoke oil into the tomato sauce.
  9. Taste and adjust seasoning if necessary.
  10. Keep warm over a very low heat.
  11. To poach the eggs, bring a large, deep saucepan of water to a boil with 4 tbsp (60 ml) salt and the vinegar.
  12. Once boiling, reduce the heat to a low simmer.
  13. 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.
  14. Cook for 3-5 minutes, until the whites are set but the yolks are runny.
  15. Remove with a slotted spoon to a bowl of cold water.
  16. Repeat with the remaining eggs.
  17. When ready to serve, briefly return all poached eggs to the hot water for 1 minute to warm through.
  18. Divide the smoky beans over the 4 slices of buttered toast.
  19. Top each with 2 well-drained poached eggs and a sprinkle of sea salt.
  20. Garnish with a large handful of watercress, a generous drizzle of chive oil, and a few extra chopped chives.

Nutrition

Calories: 600kcalCarbohydrates: 50gProtein: 23gFat: 42g

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