Lunch
Cheesy Chipotle Baked Beans
Homemade smoky Chipotle beans covered with grated Cheddar and grilled until golden and bubbling. Served with a sprinkle of our Chipotle crunch and served with sourdough toast.
Method
- Heat 1 tbsp olive oil in an ovenproof frying pan or small baking dish over a medium heat. Add the bacon lardons and cook until golden and crisp, 3-4 minutes. Stir in the red onion and cook for 6–8 minutes until soft and caramelised.
- Add the Bart Chipotle & Red Pepper Paste and cook for 1 minute until fragrant. Stir through the butter beans, passata and brown sugar. Simmer gently for 5–10 minutes until rich and thickened slightly.
- Meanwhile, toast the sourdough slices until deeply golden. Rub lightly with olive oil if you like extra crisp edges.
- Spoon the beans into your ovenproof dish if not already using one. Nestle the toast slightly into the beans so the edges stay crisp. Scatter over the grated cheddar.
- Grill for 3–5 minutes until the cheese is bubbling and blistered.
- Finish with a generous sprinkle of Bart Chipotle Crunch and serve immediately.
