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British baked beans and bacon with chunky crumb topping

You'll need

400 gm dried cannellini beans, soaked overnight in cold water, drained 2 tbsp olive oil 2 onions, finely chopped 4 garlic cloves, finely chopped 300 gm piece of bacon, cut into 3cm pieces 6 rosemary sprigs 720 ml tomato passata 500 ml (2 cups) chicken stock 180 gm coarse fresh sourdough breadcrumbs 2 tbsp olive oil 1 tbsp milk To serve: coarsely torn flat-leaf parsley (optional)


  • 01
  • Bring beans and enough water to cover to the boil in a large saucepan over high heat and cook until just tender (15-20 minutes). Drain and set aside.
  • 02
  • Preheat oven to 150C. Heat olive oil in a casserole over medium heat, add onion and garlic and stir occasionally until tender and translucent (10 minutes). Add bacon and rosemary, stir to combine, then add tomato passata, stock and beans, season to taste and bring to the simmer. Cover with a lid, transfer to oven and cook until beans are tender (1 hour).
  • 03
  • Meanwhile, combine breadcrumbs, oil and milk in a bowl, season to taste and set aside.
  • 04
  • Increase oven to 180C. Scatter breadcrumb mixture over beans and bake, uncovered, until crust is golden (20-25 minutes). Serve hot, scattered with parsley.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.

What’s better than baked beans on a cold winter’s night? Baked beans with a crunchy sourdough breadcrumb topping. You’ll need to begin this recipe a day ahead.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Good claret or a pint of bitter.

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