Homemade smoky baked beans with jacket potatoes

Method

1. This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Drain and rinse the cannellini beans. Finely chop the onion and crush the garlic.
2. Put the beans, onion and garlic in the slow cooker. Add the passata, tomato purée, maple syrup, smoked paprika, dried thyme and 50 ml of water, then stir well. There is no need to fry the onion first.
3. Put the lid on and leave it on. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the sauce is thick and glossy.
4. About 1 hour 15 minutes before eating, heat the oven to 200°C (180°C fan). Prick the potatoes all over with a fork, rub with the olive oil and a little salt, and bake directly on the oven rack for 1 hour to 1 hour 10 minutes, until the skins are crisp and the middles are soft. In a hurry, microwave them for 8 to 10 minutes instead.
5. Stir the beans, season with salt and black pepper, and add a splash of water if they have become too thick.
6. Split the hot potatoes open, fluff the insides with a fork and spoon the beans over the top.

Tip Stir in a splash of water at the end if the sauce has got too thick. Prick the potatoes and bake them while the beans finish.

Photo made with AI.

From Nosha · nosha.app