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Baked beans
Baked beans don’t get the attention they deserve! They’re wholesome, nutritious and delicious, especially when homemade.

Baked beans

Servings: 4

Ingredients

1 small red onion, peeled and thinly sliced
1 clove garlic, peeled and crushed
1 split red chilli (optional)
100g pancetta, sliced
2 tbsp NOMU Extra Virgin Olive Oil
½ tsp NOMU Spicy Chilli Grinder
A generous pinch of sugar
4 large ripe tomatoes, diced
2 x 400g tins butter beans, drained and rinsed
Handful fresh parsley
NOMU Sea Salt and NOMU Black Pepper

Directions

Preheat the oven to 180°C.

Place the onion, garlic, chilli and pancetta into a small ovenproof casserole dish. Drizzle with Olive Oil, season with Sea Salt, NOMU Spicy Chilli Grinder and a pinch of sugar and toss well to coat.

Place the dish into the oven for about 20 minutes, or until the pancetta is crisp and the onions are slightly caramelized. Add the tomatoes and return the dish to the oven for 10 more minutes. Add the beans, and place back in the oven one final time for about 20 minutes. Season to
taste.

Serve the baked beans straight from the oven on freshly toasted farm bread topped with lots of fresh chopped parsley.

Tips: Traditionally Cannellini beans are used, but we prefer the texture of butter beans. You can also use borlotti beans or even chickpeas.

If you don’t like heat, omit the chillies and use NOMU One for All Grinder instead of Spicy Chilli.

Ingredients

1 small red onion, peeled and thinly sliced
1 clove garlic, peeled and crushed
1 split red chilli (optional)
100g pancetta, sliced
2 tbsp NOMU Extra Virgin Olive Oil
½ tsp NOMU Spicy Chilli Grinder
A generous pinch of sugar
4 large ripe tomatoes, diced
2 x 400g tins butter beans, drained and rinsed
Handful fresh parsley
NOMU Sea Salt and NOMU Black Pepper

Directions

Preheat the oven to 180°C.

Place the onion, garlic, chilli and pancetta into a small ovenproof casserole dish. Drizzle with Olive Oil, season with Sea Salt, NOMU Spicy Chilli Grinder and a pinch of sugar and toss well to coat.

Place the dish into the oven for about 20 minutes, or until the pancetta is crisp and the onions are slightly caramelized. Add the tomatoes and return the dish to the oven for 10 more minutes. Add the beans, and place back in the oven one final time for about 20 minutes. Season to
taste.

Serve the baked beans straight from the oven on freshly toasted farm bread topped with lots of fresh chopped parsley.

Tips: Traditionally Cannellini beans are used, but we prefer the texture of butter beans. You can also use borlotti beans or even chickpeas.

If you don’t like heat, omit the chillies and use NOMU One for All Grinder instead of Spicy Chilli.

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