Stop Buying Cans! The BEST Homemade Baked Beans Recipe

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!).

Stop buying baked beans from the can. Today I’m going to take an Australian classic and add the Italian twist. Good day. Ciao. I promise you will never buy baked beans from the team ever again. Ingredients. You can use fresh beans or beans from the can. But wait, I’m not talking about pre-made, pre-baked beans in the can. I’m just talking about simple beans from the can. That will be easier. For this recipe, I’ve chosen four different beans from the can. I’ve got borlotti beans. I have red beans. I have butter beans and canalini beans. Half onion chopped into pieces. A little bit of rosemary. The Italian touch. Guanchal, the pig. Peorino cheese. Extra virgin olive oil. Pada. Italian pasta. salt and pepper. You want to make this vegan, you can remove the cheese, remove the guanchale and it becomes vegan. This is full of flavors and it will give you more protein than a steak would. First thing to do, guys, is to cook the guanchal. So, I’m going to use about this much guanchal, but you can use more if you want or less. You can use bacon, you can use ponetta, but guanchal, I think, takes it to the next level. fat, meat fat. Let’s remove this. Let’s remove the skin. And now let’s cut the guanchal into strips or cube. This is really up to you guys. Up to you what you want to do. Okay. Now we cut into small strips. Just like that. The reason why I cut like this is because I want to have fat, meat, fat. If you think your guanchal has too much pepper on the side, you can remove this part as well. I don’t mind it. I want these beans to have a nice kick. Here we go, guys. Look, it’s beautiful guanchal. It’s now ready to sweat in the pan. All right, let’s cook this on a medium heat. So, here we go. Medium heat. Nice large saucepan. And let’s start with the guanchal. Now we need the guanchal to sweat. Okay, so we’re on medium, even medium low. We don’t want to rush the cooking of the guanchal. The guanchal need to cook sweat gently. It’s very important otherwise you burn it. The fat from the guanchal will melt and turn into oil. The fat becomes the beautiful oil of this dish. But personally, I love to add a little bit of extra virgin olive oil. Just a little bit. Maybe two tablespoons. Not too much. I just love to add the extra virgin olive oil. You don’t have to, but it’s me guys. You can use bacon. You can use panchetta. You can even use salami if you want, okay? But guanchali is my favorite choice. See how it’s sweating? See the oil from the guanchali? Look at that. That’s called flavors. As you can see, the guanchali is ready. So, what we’re going to do now, take the guanchali out. See, it’s nice and crispy. Now, our pan is a little bit black inside. just because of the all the pepper that came off the guanchal. So if you don’t want all that pepper, just remove the pepper when you cut the guanchal. Now we use the same fat from the guanchal. We’re going to cook the onions. Look at the onions here. I’m making love with the fat. Beautiful. I’m going to add a little bit more extra virgin olive oil. A little splash of water so we don’t burn the onions. The onions need to cook for about 10 minutes. In the meantime, we’re going to get the rosemary and put it like this. The other way around and we put the rosemary in there. We kind of want to cook the rosemary. Now, let’s cook these beautiful ingredients together for 10 minutes. This is the longest we have to cook this. Once we put the bean inside, it’s not going to take long. Now, all of these now we cook on a medium heat. The onions are ready. Look how beautiful they are. They got this beautiful color thanks to the guanchal. The rosemary release beautiful flavors. Oh, I’m happy to eat this now with some bread. Now, let’s add the beans. So, you can use any beans that you like, but here I’m going with butter beans. Here we have the red beans, canolini beans, borlotti beans. I mean, these are beans from the can without sauce or any flavors, but they don’t need to cook for long. Seriously, a minute or two just so they get familiar with each other. Just uh make sure the onion, the rosemary get to know all the beans. Hey guys, nice to meet you. Let’s have fun together. Let’s bring flavors to our friends bellies. What you need to understand is that the simplicity of guanchala, that beautiful oil, the melting from the guanchal, it’s the bump. It’s like, oo, it’s full of flavors. You’re already winning right now. Let’s put the pada. We decide how much patada you want. Do you have to use the old bottle? Maybe not. Let’s put more than half. And let’s see if we need more patada. To me, looks like we’re okay, but if you want more patada, you add more. Now, we’re going to add the salt. As much as you like. We’re going to add the pepper, but don’t go crazy because we have the pepper from the guanchale already. Now, now we’re going to put the guanchal in. Now, the guanchal is nice and crispy. So you have the option to leave the guanchali on the side and add it into your plate or you just have it in the mix. I like to have it in the mix because it releases more flavors. But it’s completely up to you. Would you add bacon in it now or would you have bacon on the side? You choose. The baked beans are ready. But to make it really really Italian, we need to add some peorin. Okay. So the pan is still nice and hot. So we’re going to add the pecorino and quickly stir. Now we need to mix and make sure the cheese melts and adds flavors to the baked beans. This recipe is full of energy proteins. You have the beans. We have all the benefits that you need to get stronger. And then we added the guanchali for flavors. We added pecorino cheese to make it more you ramen. Come on guys, time to eat it. Let’s get a big portion and serve. The good thing about this guys, this is so cheap. You can feed the family. You want to know something else? You can serve this as it is just with some bread. You can serve this for breakfast on a toast like you like. You can serve pasta with this. You get short pastas like ditalini and you cook it. You serve pasta with this. You’re going to have an amazing pasta dish. You can serve this with rice. If you want to go all the way Australian, then you serve mashed potatoes and then you put these Italian Australian baked beans on top. I love baked beans. Any kind of baked beans, even the one in the can. You don’t go wrong with baked beans. But can you take it to the next level? Let’s find out. I believe we can m the crispy one char, the pickino flavors, the beautiful freshness of patada, the rosemary, everything adds values flavors to the beans. I think we nailed it. I think it’s a beautiful, beautiful dish. I need you to tell me what do you think of it. Is this going to be your next baked beans dish or not? Are you going to serve this to your family for breakfast? Let me know in the comment below. [Music]