Hearty: baked beans with bacon from the oven
Canned beans often languish unnoticed in the pantry. Yet, with just a few simple steps, they can be transformed into a truly warming and comforting meal. If you're looking for a simple meal after a long day, these baked beans with bacon are just the thing.
- 3 tablespoons of olive oil (plus a little more for the mold)
- 1 red onion
- 250 g Cherry tomatoes
- 400g white beans (from a can)
- 100 g Speckwürfel
- 1 tsp salt
- 1/2 tsp black pepper
- 2 sprigs of fresh rosemary
- 2 handfuls of bread chips
- Preheat the oven to 190°C (375°F) using the convection setting. Grease the inside of a baking dish with olive oil.
- Peel the onion and cut it into strips. Halve the cherry tomatoes.
- Drain the water from the beans and rinse them thoroughly under cold water. Let the beans drain well.
- Heat 1 tablespoon of olive oil in a pan and fry the bacon cubes until crispy. Add the sliced onions and sauté until translucent.
- Add the cherry tomatoes and beans. Season with salt, pepper, and the picked rosemary needles. Stir everything thoroughly and transfer the mixture to an ovenproof dish.
- Place the dish in the oven and bake for 20 minutes, until the tomatoes and beans are soft.
- Remove the baked beans from the oven and sprinkle coarsely crumbled bread chips over them.
Quick oven recipe: baked beans with bacon
The journey to this hearty meal begins at the sink. First, drain the beans and rinse them thoroughly under cold running water. While the beans rest in the colander, prepare the remaining ingredients. Slice an onion into thin strips and halve a handful of cherry tomatoes.
Before transferring everything to the casserole dish, you'll build the flavorful foundation in a pan. To do this, slowly fry diced bacon until it renders its fat and becomes nice and crispy. Then, sauté the sliced onions in this aromatic rendered fat until translucent. Once the onions are soft, add the drained beans and halved tomatoes to the pan. A sprig of rosemary and robust spices complete the mixture.
Now transfer the entire pan mixture to a lightly greased casserole dish. The even heat in the oven will allow the tomatoes to continue cooking and release their juices, which combine with the spices and bacon fat to create a light, incredibly flavorful sauce. At the same time, the beans will absorb this liquid, becoming wonderfully creamy inside while the surface lightly toasts.
As soon as you take the hot dish out of the oven, the crucial final step begins. Now it's time for the leftover bread chips. Roughly crumble them with your hands and sprinkle them generously over the steaming beans. The breadcrumbs provide just the right crunch and simultaneously soak up some of the flavorful sauce on top without becoming soggy. With minimal effort, you've created a perfectly satisfying and delicious dish.
Even more delicious ideas from the oven: this roasted cauliflower with pine nuts and this peach chicken.
