Spicy Baked Beans

When I first arrived in New Zealand 10 years ago, one of the things which startled me was the breakfast. I lived in an all-inclusive student accommodation and for better or worse had to eat whatever was given to me. I quickly settled on a winning combination of white toast and baked beans, neither of which I ate before in my life.

But there was always something which bothered me about baked beans and that is that they are sweet. I don’t particularly like sweet things and sugar is not exactly healthy either. So one day I decided to try to make my own baked beans; and to make them spicy. This experiment turned out surprisingly well and spicy baked beans have become a staple of our breakfast ever since their inception.

Here is the recipe:

Name Spicy Baked Beans
Serves 4
Dr. Greger Points 2
Costs US$ 5
Cooking time 30 min (first time) / 20 min (repeats)
Difficulty Beginner

Ingredients

  • 2 400g cups of butter beans (Fagioli Bianchi Di Spangna)
  • 1/2 740 ml bottle of Mutti Passata
  • 6 cloves of garlic, sliced
  • 1/4 teaspoon of turmeric
  • 3/4 teaspoon of dried rosemary leaves
  • 1/4 teaspoon of dried parsley flakes
  • 1/2 teaspoon of garlic powder
  • 2 teaspoons of Italian Herb Mix (the one we use is composed of Garlic, Dried Tomato, Basil, Onion, Black Pepper, Oregano, Parsley, Marjoram, Red Bell Pepper and Canola Oil)
  • 1 tablespoon of extra virgin olive oil

Preparation

  • Heat the 3/4 tablespoon of the oil in a large fry pan on medium to low heat

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  • Add the garlic and fry until it gets brown

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  • Add chilli and turmeric and toast/fry it for 1 minute (Sorry I forgot the turmeric while making the picture)

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  • Reduce heat to low and add the remainder of the olive oil (1/4 tablespoon)
  • Add Italian Herb Mix and fry for 1 minute

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  • Add Mutti Passata (remember you only need half the bottle)
  • Increase to medium heat and let it simmer for 5 minutes

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  • Add butter beans
  • Add rosemary, parsley, and garlic powder to taste

Now you can serve and eat on top of toast, bread or buns or just by itself.

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There is one variation which gives the dish a whole different flavour but which is very easy to do. Just replace the dried rosemary flakes with 1/2 teaspoon of Portuguese seasoning for a more zesty taste.

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