I love baked beans, but I have fallen out of love with the Heinz variety and decided to make my own. I make it a habit to make a big batch and keep them in the fridge or freeze them when I want them. Adding beef to my beans creates a tremendous smokey, paprika flavour. The beauty of this baked beans and ground beef recipe is that you can eat them with almost anything, have them for breakfast or lunch with some toast, or serve them for dinner with some roasted chicken or a pork chop.
I use Haricot Beans for this recipe, and I would recommend something of good quality for this baked beans and ground beef recipe. If you plan on reheating your beans, the better the quality, the less likely they are to turn to mush when reheated. I recommend using ‘El Navarrico Alubias Blancas’, made in Spain but can be found in most supermarkets.
Tasty Spanish Style Baked Beans and Ground Beef Recipe
Ingredients
- 2 medium red onions - diced
1 large tomato - diced
4 cloves garlic - crushed
1 glass white wine
1 medium red chili (red chilli in British English) - finely chopped- 6 stalks Swiss Chard - with leaves
8 small sun-dried tomatoes - in oil and sliced
2 sprigs rosemary - finely chopped- 1 medium piquillo pepper - in oil and sliced
2 pounds ground beef (minced beef)- 660 grams navy beans
300 ml chicken stock (chicken broth or chicken bouillon)
2 tablespoons olive oil
Instructions
- Preheat oven to 180 degrees Celsius with the fan assisted.
- Drain and rinse your beans in a colander.
- Heat a pan to medium heat with lots of olive oil, add your onions and sweat down until translucent.
- Add the garlic, chilli, rosemary to the pan and cook for a couple of minutes.
- Add your beef to the pan to crisp up slightly for a couple of minutes.
- Now add your tomatoes, peppers, sundried tomatoes to the pan together with the white wine. Increase the heat and cook until the alcohol has cooked off and you are left with a small amount of liquid.
- Take off the heat and add your swiss chard together with some salt and pepper.
- Add your beans to an ovenproof dish and then add the contents of your pan; stir through, so everything is mixed together.
- Now you can add your stock; you want to add enough stock to about cover the beans.
- Now transfer the beans to the oven and cook for 45 minutes to 1 hour. Serve hot.
