These smokey and sweet baked beans are the ultimate brunch meal; packed with flavour and perfect alongside your weekend coffee.

Serves 4-6 Prep Time 20 Minutes Cook Time 60 Minutes



Natural Avocado Cooking Oil (we love Olivado)

10 rashers Hellers Streaky Bacon, thinly sliced

4 Hellers chorizo sausages, cut into 1cm rounds

1 brown onion, diced

2 garlic cloves, peeled and diced

1 tin red kidney beans, drained (we love Delmaine)

1 tin butter beans, drained  (we love Delmaine)

1/2 cup tomato sauce (we love Gregg’s)

1 cup tomato passata  (we love Delmaine)

1/3 cup maple syrup (we love O’Canada)

1/4 cup cider vinegar

300ml water

1 Tbsp wholegrain mustard

1 Tbsp soy sauce (we love Kikkoman)

Pinch of cayenne pepper



  1. Place a casserole dish over a medium heat with a generous drizzle of oil. Once heated, add the bacon and chorizo and cook for a few minutes or until golden and crisp.  
  2. Add in the onion and garlic and cook until they are soft for 3-5 minutes, then stir in the remaining ingredients. Place a lid on the dish, and reduce to a low simmer. Cook for 1 hour or until thickened. Stir through the bacon and chorizo, then season to taste.
  3. Serve alongside your favourite bread or with poached eggs.


NOTE: this recipe would also be suitable in a slow cooker.

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