Upgrade your baked beans from the can with this simple but flavour-packed Italian-style recipe. Tender beans simmer in a rich passata sauce, infused with rosemary and a touch of onion that’s cooked until golden and sweet. Crispy guanciale adds a savoury punch, while pecorino melts through for that creamy, salty finish.This dish is full of protein, heart and soul. It is quick to prepare, budget-friendly, and bursting with flavour. This is the best baked beans recipe you will every try. True comfort food made with humble ingredients and a whole lot of love.
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#bakedbeans #beans #vincenzosplate
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INGREDIENTS:
1 can borlotti beans
1 can red kidney beans
1 can butter beans
1 can cannellini beans
1/2 onion, diced
1 sprig rosemary
Guanciale
Pecorino Romano
Extra-virgin olive oil, EVOO
1 bottle passata, 750 ml
Salt & Pepper
METHOD:
1) Remove the skin from the guanciale first, then slice it into strips and cut into small cubes to get the perfect balance of fat and meat.
2) Place a large saucepan over medium-heat and add the guanciale. Let it sweat gently and slowly release all the fat. Reduce the heat if it crisps up too quickly or starts to burn.
3) Once the guanciale is golden and crispy, remove it from the pan and set it aside on a small plate.
4) Using the same pan with the guanciale oil, add the diced onion. Drizzle in a little EVOO if it looks dry and add a splash of water to stop the onion from burning. Remove the rosemary leaves from the sprig and add them to the pan. Stir and cook for about 10 minutes, until the onion becomes soft and fragrant.
5) Add all the beans and mix well with a wooden spoon. Let them cook for 1 to 2 minutes so they soak up all the flavor.
6) Next, pour in the passata and season with salt and pepper to taste. Add the guanciale back into the pan and stir everything together gently.
7) Turn off the stove, sprinkle in plenty of grated pecorino, and give it a final toss so the cheese melts through the sauce.
HOW TO SERVE:
Spoon the freshly cooked beans onto a small flat plate and enjoy them just as they are. You can also serve them for breakfast on thick, warm, toast or mix them with short pasta like ditalini for a hearty meal. For an Aussie twist, try them with creamy mashed potatoes or even a scoop of rice.
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to the Best Baked Beans Recipe
0:18 Ingredients for Italian-Style Baked Beans
1:09 How to Slice and Cook Guanciale
3:28 How to Cook the Baked Beans
6:00 Adding the Crispy Guanciale Back In
7:14 How to Serve the Best Baked Beans Recipe
7:50 Time to Eat the Best Homemade Baked Beans, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
22 Comments
Do you remember Bud Spencer and Terence Hill movies from the 80s? This was their favorite dish to cook and I added my own twist. Italians have been eating baked beans forever but for some reasons you never see it on Italian menus. What do you think of my Version? https://www.vincenzosplate.com/best-baked-beans-recipe/
I thought no cans … but you meint no industrial food
"Stop buying cans". Then proceeds to cook canned beans.
wheb you say not canned beans do you mean like dried beans? like you all getting fresh beans?
Just do more like this with veggies , you are the best😊
Looks like you are, as an immigrant, transforming a culturally classic dish.
I missed the "E ora si mangia" at the end … 😉
Baked beans without sugar? Americans everywhere are grabbing pitchforks. Seriously though, us Americans associate baked beans with sweet, tangy, molasses, almost barbecue sauce flavor. I would gladly eat this, but I wouldn't be caught dead trying to serve it to an American as 'baked beans'.
Aussie iconic authentic baked beans…. and you're making a twist and making an Italian version ???? Hmmmm why, when you hate when people change authentic Italian recipes??! 😊😂
boring speed it up
Would it be a „sin“ if I as Swiss cheese lover would take a Swiss cheese?
Thank you very much, Vincenzo, for sharing your beans recipe video with us.
Well done, Mate 👍
Bud Spencer Pan 💪
Vincenzo, I love your recipes, but I think on this one I'll stop with guanciale and frying the onions in guanciale oil and will indeed just use some bread. I'm afraid of this much beans, I always wanted to be an astronaut and go to Mars when I grow up, but I'm too old for that now. I'd prefer a rocket, not being self-propelled.
Pls more recipies with legumes
I love bean recipes, thank you Vincenzo!!!
Made this today, couldnt find guanciale. Used dice bacon. Im never going to buy canned baked beans again. The dish was easy to cook, filling and yum.
It's not baked beans without sugar. I think sugar in beans is an offense to all that is good in the world. I would probably enjoy this recipe. For me, I make Indian style dals, refried beans, or simple pinto beans from the pot.
Could you use chicken skin instead of guanciale at the start?
You should try romanian "iahnie de fasole". Only one type of beans and smoked pork . Plus our traditional seasoning. No bulshit, such as canned beans. All made from dry beans, from the scratch. It would beat you recipe, I guarantee.
So…I just finished making this dish. WOW! DELICIOUS! Thank you so much! I love the simplicity and the flavours. I definitely will be making this again and again.
Good idea. Friday I have guests and just a large quantity of beans to spill 😅 … 1 volume dry beans, 3 volumes water, 4 hours simmering under constant mixing (I have a cooker for that), then: move the beans to a pot and continue simmering at the lowest temperature I have, until they are mushy with a bit of bite. We have solar power, thus it's cheap to make 😊
And then, I'll follow this recipe to make the magic happen. I already made it before, thus I know what to look for. I add also a bit of fresh Thyme, Majoran and Oregano, to give it a difficult to imitate yummy experience.
what an amazing recipe, just tried it out today, shows how cooking can be quick, easy and delicious at the same time, thank you so much for these fantastic videos