These chunky, smoky baked beans with herby potatoes make a perfectly satisfying treat for brunch one weekend, or an easy mid-week lunch or dinner. You can use the potatoes to scoop up the beans like a huge chip. Get in on the action and get your hands dirty people, it will taste so much better!
Once you make these smoky baked beans, you’ll never want to buy ready-made beans ever again. They’re protein, carbohydrate, and nutrient-rich to keep you feeling ultimately satisfied.
Plus, they come with giant chips. Everything’s better with chips!
Smoky Baked Beans with Herby Potatoes
These chunky, smoky baked beans with herby potatoes make for a perfectly satisfying treat for brunch one weekend, or an easy mid-week lunch or dinner.
- 2 dutch cream potatoes large, sliced lengthwise into 75 mm (3") slices
- olive oil
- 1 pinch salt
- 1 pinch pepper
- 1 pinch dried rosemary
- 2 cups fresh and simple tomato sauce
- 2 cups borlotti beans cooked, see recipe notes
- 1 Tbsp smoked paprika
- ¼ tsp cracked black pepper
- ½ tsp ground cumin
- 2 tsp fresh lemon juice
- 1 pinch salt to taste
- 21 sprigd fresh parsley chopped
- 1 pinch chilli flakes optional
- 1 avocado diced
- ¾ fresh lemon sliced into cheeks or wedges
Preheat oven to 180°C (356 °F).
Line a large baking tray with baking paper and arrange the potatoes in a single layer. Drizzle generously with olive oil and season with salt, pepper, and dried rosemary. Brush with a pastry brush to evenly coat the potatoes.
In a deep baking dish, add all of the baked bean ingredients and stir to combine. Cover the dish tightly with an ovenproof lid or foil.
Add the potatoes and beans to the oven and bake until the potatoes are golden brown and the beans are heated through (about 25-30 minutes). Halfway through cooking, flip the potatoes and stir the beans.
Serve the beans with the potato slices, and garnish with avocado, parsley, chilli flakes, and lemon cheeks.
- I use dried borlotti beans for this recipe as they have a big, chunky feel, but you can substitute them for another type if you prefer. You can use canned pre-cooked ones to simplify the recipe, however, the best texture and flavour come from soaking dried beans overnight and then boiling until cooked.
- I always have a batch of my fresh and simple tomato sauce in the fridge or freezer so I can use it for various recipes and speed up my prep time; alternatively, you can use a Napoli sauce from the store.
- If you make the tomato sauce recipe, you'll only use 2 cups for these beans, out of the roughly 4 cups that the recipe yields. Keep the leftover sauce for something else, or double this beans recipe and freeze the leftovers.
- You can make this recipe ahead of time. Keep it in an airtight container in the refrigerator for up to 1 week, or freeze for up to 1 month.
Please read the Silvobeat nutritional facts disclaimer.