Pork Pie and Smokey Baked Beans Recipe
Serves: 4, Prepare in: , Cook in:
When the weather changes, there's no doubt that our taste in foods does too. Seasonally, we do tend to eat very differently. Crunchy Summer salads are our go to with some creamy coleslaw (have you seen our mango and pomegranate coleslaw recipe?) Autumn brings us slightly smokier flavours; perhaps a reflection of the smokier, spooky season with Bonfire night and Halloween almost here. Winter we're all about warm comfort foods and Spring brings the return of lighter flavours packed with fruitier flavours.
This is a recipe for our smoky baked beans, perfect for with a pork pie. It's packed full of flavour and ideal for the coming season.
- 2 tbsp Olive oil
- Large Onion – diced
- 4 Cloves of garlic
- 1 tsp Smoked paprika
- 1/2 tsp Cayenne pepper (go lightly with this – it’s quite strong!)
- 1 tsp Cumin seeds
- 2 tins of tomatoes – we use Napolina chopped tomatoes in a rich tomato sauce
- Courgette – to add texture we slice half in thin slices and the other half we dice into really small chunks. You can just slice it but it does add another texture to the beans
- Sundried tomatoes – we usually use three or four and chop them up really fine
- 2 tsp Tamari
- 1 tin of Borlotti beans
- 1 tin of Red kidney beans
- 1 tin of Cannellini beans
- Salt and pepper to taste
- 1 tbsp Maple syrup
- 1 tsp apple cider vinegar
- Chilli flakes – these we use to garnish but if you don’t like a chilli kick, you can absolutely miss these out and garnish with something such as cilantro instead
- Add the oil to a pan and place on the hob; you want to warm the oil through and then add the onions. Saute for 10 minutes on a low heat.
- Add in the garlic and the spices to the pan and continue on a low heat only for a few more minutes – make sure to use a spatula to ensure nothings sticking to the bottom of the pan and add another drizzle of oil if necessary
- Next, keeping on a low heat, add the courgette, tomatoes and sun dried tomatoes. Simmer for around 30 minutes, again, repeatedly check and stir to make sure it’s not burning from a lack of oil or sticking to the bottom of the pan.
- Now, you might need to transfer pans since we’re going to be adding in quite a lot of ingredients here; but, add in the variety of beans, tamari, maple syrup and apple cider vinegar and simmer until the beans are soft and warm.
- Season with a sprinkle of salt and pepper and add chilli flakes if desired
- Serve with a warm Vale of Mowbray Pork pie
There we have it; a smokey baked beans recipe, perfect for pairing with a Vale of Mowbray pork pie! We served our beans with a medium pork pie, they’re an individual pie so you’re really getting a treat and are big enough to be filling as a meal. If you prefer, you could grab a packet of our mini pork pies and share them with a friend or slice up a large pork pie. We also decided to serve with a blue cheese salad, the tomatoes compliment the base flavour of the baked beans and the rocket adds in a new peppery flavour to the dish. If you fancy, HP Brown Sauce would also work wonderfully with the flavours, a true Autumn treat!
Here in Yorkshire, the crisp air and turning leaves are already giving us Autumn vibes and we’re beginning to enjoy warming up our pork pies again to give us a warm treat when we get in from the colder walks home. What’s your favourite thing about Autumn? Though we’ve loved Summer and the heatwave we’ve had in Britain, we admit to being excited for Autumn. The festive events begin with Halloween and Bonfire Night, the colder nights bringing a little magic to the air as we switch on the fire and settle down under blankets to enjoy a movie or two. Of course, it goes without saying that when we’re settling down with friends and family in front of the telly, we all have a warm pork pie in hand!
We hope you’re enjoying our recipe section, if you do make any of our accompaniments for a pork pie, make sure to tag us on social media, we’d love to see!