Muscovado Baked Beans

By • March 3, 2010 1 Comments

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Author Notes: I am desperate for winter to end. I have to brace myself to even leave the house now because I am dog tired of thick snow, extreme cold, black ice, wearing layers and seeing my own breath. I have spent the week trying to warm our bones against the onslaught of this endless Scottish winter and these beans are my current favourite tool in the fight against the cold. Hadyourtea?


Serves 4-6

Baked Beans

  • 1 splash olive oil
  • 1 onion, finely chopped
  • 2 large cloves of garlic, crushed
  • 2 teaspoons paprika
  • 1 can chopped tomatoes
  • 10 ounces dried haricot beans, soaked and cooked as per packet instructions
  • 3 tablespoons dark muscovado sugar
  • 2 tablespoons ketchup
  • 1 tablespoon dijon mustard
  • 150 milliliters beer
  • a few sprigs fresh thyme
  • Salt and freshly ground pepper

Crumble Topping

  • 4 ounces butter
  • 4 ounces flour
  • 3 ounces porridge oats
  • 4 ounces cheddar cheese
  1. Pre-heat the oven to 200degreesC/350degreesF.
  2. Heat olive oil in a heavy based pan and saute the onion and garlic till soft.
  3. Add paprika, beans and tomatoes. Stir well then add the sugar, ketchup and mustard.
  4. Add beer to thin the sauce a little.
  5. Season with thyme, a few grinds of black pepper and a hefty pinch of salt.
  6. Allow to simmer gently for around 20 minutes to allow the flavours to combine. Add a little water if too thick.
  7. For the crumble: Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs, then stir in the oats and cheese.
  8. To assemble: Put the beans into an ovenproof dish and top with the crumble mixture.
  9. Bake in the oven for 20 minutes until golden and bubbling.

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