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Baked beans

You'll need

330 gm dried haricot beans, soaked in cold water overnight 3 red capsicum, seeds removed, coarsely chopped 2 carrots, coarsely chopped 1 onion, coarsely chopped 75 ml olive oil 170 gm speck, finely chopped 3 garlic cloves, crushed 2 thyme sprigs 1 fresh bay leaf 400 gm canned crushed tomatoes 1 tsp smoked paprika 60 ml (¼ cup) maple syrup To serve: poached eggs and toasted sourdough


  • 01
  • Drain and rinse beans in cold running water. Place in a saucepan with enough water to cover by 2cm. Bring to the boil over medium heat, reduce heat to low and simmer until just tender (30-40 minutes). Drain and transfer to 3-litre capacity ovenproof dish.
  • 02
  • Meanwhile, process capsicum, carrot and onion separately in a food processor until finely chopped.
  • 03
  • Preheat oven to 180C. Heat oil in a large saucepan over medium heat. Add carrot, onion, speck, garlic and herbs and cook until soft (7-10 minutes). Season to taste. Add capsicum and stir until soft (3-5 minutes). Add tomato, bring to a simmer and add to beans. Add 500ml water, cover with foil and bake, stirring occasionally, until beans are just tender, adding more water if beans become a little dry (2 hours). Add paprika and cook until beans are soft yet still retain their shape (25-30 minutes). Stir through maple syrup, season to taste and serve with poached eggs and sourdough toast.

“The gorgeous Riverstone Café in Bellingen makes a point of using local and organic produce, and the homemade baked beans are a real highlight. Please persuade chef Bradley Main to part with the recipe.”
Ann Bartlett, via email

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At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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