Creamy baked beans

Andy Appleton’s recipe for creamy baked beans

We always serve baked beans with our Fifteen Cornwall fry up. We like to mix it up with different ingredients and the beans on brekkie at the moment are the creamy borlotti beans. During the growing season we use fresh borlotti beans grown here in Cornwall.

Recipe for creamy borlotti beans:

1 – 1.5 litres vegetable stock
500g dried borlotti beans (soaked overnight)
1 onion finely diced
1 leek finely diced
2 cloves of garlic finely chopped
1 bay leaf
10/15 sage leaves finely chopped
1 knob of butter
Olive oil
Salt and pepper

In a heavy saucepan add the olive oil, gently sweat onions, leeks and garlic until soft, drain the beans and stir into the pan, add veg stock and gently boil until beans are cooked and the cooking liquor has reduced by 90%, then add butter and sage and season to taste.

Hints and tips

  • to save time you can use a tin of high quality borlotti beans
  • to create a little kick add dried chilli along with the onions, leeks and garlic
  • for a more traditional take on baked beans, quarter a couple of handfuls of cherry tomatoes and cook down with the onions, leeks and garlic
  • freshly grated parmesan creates an extra delicious flavour to your baked beans

6 thoughts on “Creamy baked beans

  1. Hmm…

    I’d be tempted to do this with a slurp of cream! Or with pretty green flageolet beans – but not for breakfast. Maybe not green for breakfast!

  2. Pingback: Consider baked beans | The Guardian Reader

  3. I share Angela’s reticence about having these for breakfast, although perhaps it would make more sense having sampled them. I can see them being a lovely accompaniment to a rustic pork chop, however!

  4. We make a dish similar to this. We eat it with garlic and olive oil marinated Dublin Bay prawns. Big fat ones, heads removed, butterflied and grilled on the shell.
    Excellent for lunch.

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