Warm up with MasterChef champion Thomas Frake's smoky baked beans recipe

That wintery weather has arrived and you know what means! Hearty meals that keep you feeling warm, longer. While wrapping ourselves in sweaters, blankets and raising the heat momentarily increase comforts, did you know that certain foods can raise your body temperature to help you feel warmer? 

In fact, meals featuring ingredients like liver, chili,  spinach, dried fruit, eggs, or bananas can help regulate or raise your body's temperature and improve circulation by increasing one's red blood cell count. 

MasterChef champion Thomas Frake partnered with Wren Kitchens to share a recipe that's great for brunch, lunch, and even dinner— and offers that prolonged warmth. 

Frake's Bonfire baked beans recipe is full of smoky, sweet, and spicy flavours that turn a staple dish into something delectable and heartwarming.  Amp up the recipe yourself by making homemade beans from scratch. 

The addition of smoked paprika and ancho chili flakes to the recipe adds a fiery and smoky kick, in contrast with the brown sugar and black treacle that creates a sweet and sticky flavour. We're already salivating at this complex flavour profile. 

Looking for more brunch ideas? We have tons of recipe ideas for you to consider for your next leisurely weekend meal, from sweet to savory suggestions. 

Ingredients:

• 400g (240g drained) tinned cannellini beans
• 200g passata
• 1 shallot
• 1 clove of garlic
• 2 rashers of smoked streaky bacon
• ½ tsp smoked paprika
• ½ tsp cumin
• ½ tsp ancho chilli flakes
• 1 tbsp soft brown sugar
• 1 tbsp white wine vinegar
• 1 tsp black treacle
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp rapeseed oil

Bonfire smoky baked beans recipe

Method:

Serves: Two

Time: 45 mins

1. Preheat the oven to 160०C.

2. Over medium heat, heat 1 tbsp of rapeseed oil in an oven-safe frying pan. Finely slice the smoked streaky bacon rashers and gently fry until just beginning to crisp.

3. Finely slice the shallot and add to the bacon. Stir to coat in the rendered bacon fat and let the shallot sweat for five minutes, or until translucent. Do not let them brown.

4. Finely chop or mince a clove of garlic and add to the bacon and onions. Sweat for another two minutes.

5. Add the smoked paprika, cumin, ancho chili flakes, salt, and pepper. Stir well to coat the bacon, onions, and garlic in the spices. Cook for another minute or so to cook out the spices.

6. Add the drained cannellini beans, passata, brown sugar, white wine vinegar, and black treacle to the pan and stir to incorporate all of the ingredients. Let the beans simmer for 5 minutes and then transfer to the hot oven for 30-40 minutes, or until the beans are tender.

7. Frake suggests serving on toasted sourdough with perfectly fried eggs for a warming and hearty brunch.

• A special thank you to Wren Kitchens and Thomas Frake, the MasterChef 2020 Champion, for this recipe.