Ancho Chilli Baked Beans
There is no doubt that winter can be hard sometimes, it’s cold, grey and without much color around us , but specially this year it has probably been one of the hardest times we’ve ever lived.
But I also know that we are resilient and somehow we find ways to keep going and cope, wether it has been finding new hobbies, exercising or cooking more at home these little things have matter more than even before.
This is the time to make all those warm, hearty, nourishing meals and I find that beans and any kind of pulses really are one of the things that we love eating the most during this time of the year.
Wether you cook them from scratch or buy good quality canned beans they are always a great ingredient to have in your pantry . It’s just so handy to have them ready to be used and make a soup, stew or casserole dish.
Now I’m married to an English man and there is nothing that he loves more than baked beans on toast, and I actually have learned to love them too even though they are sweeter than I’m used to, I can see why the are so loved in this country.
But every time I cannot help thinking these would be even more amazing if they were baked in a sauce made of rich and delicious ancho chilies! I’m glad I gave this craving a try because these have now become my favourite.
Once they are ready is good to keep a batch of these in the fridge to have in multiple meals during the week . One day perhaps I would just have them over toast, the next I might put a bit inside quesadillas to make them more satisfying , the next I might serve them with an egg or even just simply mixed with salad leaves to make a healthy lunch, don’t forget to try a jacket potato topped with these beans !
So here is my quick recipe on how to achieve these delicious baked beans with Mexican flavours in no time. I hope they will be useful in your daily life too, let me know how it goes!
Serves 4 portions.
Ingredients:
2 cans of organic cooked butter beans or cannelloni beans.
2 ancho chilies (cleaned, deseeded and stems removed).
1 pasilla chilli, (cleaned, deseeded and stem removed).
1 fat garlic clove, (peeled).
1/2 white onion, (cut into big chunks).
1 tbsp olive oil.
1 cup of vegetable or chicken stock.
2 banana shallot.
1 bay leaf.
200 grams of cherry tomatoes.
50 grams of grated parmesan cheese.
1-2 tbsp olive oil.
4 free range eggs.
4 pieces of sourdough bread toasted.
Butter for spreading.
Sea salt and freshly ground coarse pepper to taste.
Method:
Preheat oven at 180 C
Heat up the olive oil in a frying pan, then lightly fry your dried chillies on both sides to release even more of the chilli flavour. Remove them from the pan and place them into a small bowl, cover the chillies with hot kettle boiled water and let them rest until the chilli skins turn soft.
*When doing this is very important not to burn your chillies as they will taste bitter in the sauce.
In the same oil where you cook your chillies add the onion and garlic, give them a good fry and stir them continuously , remove this mixture from the pan and reserve..
Place the soft dried chillies into a blender as well as the fried onion and garlic, add 1 cup of chicken stock, a pinch of salt and black coarse pepper, blend really smooth and set aside.
Drain your cans of beans and wash them briefly under the kitchen tap, set aside.
In a medium baking dish place your beans and pour the ancho sauce on top, with a spoon make sure the chilli mixture is spread evenly.
Add the shaved shallots on top, cherry tomatoes, grated parmesan cheese , bay leaf, a pinch of salt, freshly ground black pepper and a drizzle of olive oil.
Cover you baking dish with tin foil and bake for 25 minutes.
Then remove the baking dish from the oven and discard the tin foil and put back in the oven for another 10 minutes.
You can fry a couple of eggs sunny side up while your beans are cooking, and prepare some sourdough toast with a good amount of butter spread on top.
Serve your beans hot in a bowl, then top them with a fried egg, fresh avocado and dollops of greek yoghurt and with the lovely sourdough toast on the side to soak up the juices, so good!
