Making your own baked beans gives you the freedom to pimp them however you like. My favourite way is chipotle spiced. Perfect with a jacket potato, topped with cheese, guacamole and sour cream, with a side of fresh, crunchy, zingy slaw. Equally good on toast!

Serves 2-3

Ingredients Equipment to have ready
1/2 tbsp olive oil Chopping board
1/2 red onion, finely chopped Sharp knife
1 clove garlic, finely chopped Medium sized saucepan
2 rashers streaky bacon, chopped into small pieces Measuring spoons or spoons
10cm piece of chorizo, halved lengthways and cut into small pieces Tin opener
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1/2 tsp ground cinnamon
1 tsp paprika
1/2 tsp hot smoked paprika
1 chipotle en adobo, finely chopped or 1/2 tbsp chipotle paste
2 tbsp tomato puree
400g tin haricot beans, drained and rinsed
Chicken stock (I used 1 tbsp concentrated chicken stock, you could use a stock cube)
2/3 can water
Salt and pepper


  1. Warm the pan on a medium heat, add the oil and sweat onions until soft and translucent.
  2. Add the garlic and cook over a low heat until the raw smell of garlic has gone.
  3. Turn up heat to first cook the bacon, then the chorizo. You’re just looking to get a good colour on the bacon and to release the oils in the chorizo.
  4. Add the dry spices and stir for a few minutes before adding the salt, pepper, chipotle and tomato puree. Cook for another minute or so.
  5. Stir the beans into the mixture to coat well before adding the chicken stock and water.
  6. Bring to the boil and simmer for around 10 mins until the liquid has reduced to a thicker sauce.