Breathe some much-needed life into forgotten cans of cannellini with these rootin’ tootin’ Southern baked beans.

This classic Southern side can trace its history back to Native American cuisine. Back then, haricot beans were cooked up in earthenware pots and flavoured with sweet onions, maple syrup, venison and sometimes even bear fat (yes, I said bear fat). Soon beautiful beans were baking up and down the east coast before landing in Southern diners across the states.

If  you’re wondering whether these beans will work as well as Heinz on your toast, then the  answer is oh-my-stars-yes. These are hitting a 10/10 on the baked bean-o-meter and a glug of a dang fine root beer takes ‘em up to 11. Your toast couldn’t ask for more, to be honest.

Recipe

Serves 4

Prep time: 10 minutes

Total time: 35 minutes

2 tinned cannellini beans

1 red onion

2 garlic cloves

1 tbsp tomato paste

2 tbsp maple syrup

2 tbsp cider vinegar

150ml root beer

1 tsp chilli flakes (optional)

Step 1: Preheat oven to  180ºC / 160ºC fan / gas mark 5

Step 2: Drain and rinse your beans. Dice the onions and crush the garlic cloves.

Step 3: In a large oven-proof pot, saute the onion with a drizzle of olive oil on a medium heat until it begins to brown. Add crushed garlic, tomato paste and chilli flakes and cook for 3-5 minutes before adding the remaining ingredients.

Step 4: Stir well, cover and pop the pot into the oven for 25 minutes.

Step 5: Remove the pot from the oven. Season the baked beans  generously with salt and pepper.

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