Very Versatile Baked Beans With Cabbage

Ingredients for Very Versatile Baked Beans With Cabbage

• 450g dried medium or large beans, soaked at least 4 hours in plenty of water, drained

• 11 garlic cloves, 5 smashed, 6 sliced

• 3 bay leaves

• 6 tablespoons olive oil, divided

• Kosher salt

• 2 medium white onions, thinly sliced, or a combination of onions and fennel bulbs (about 450g )

• Pinch of red pepper flakes

• 1/2 cup dry white wine

• 1/2 medium head savoy cabbage, cored, cubed (about 8 cups)

• 1 (800g) can whole tomatoes

• 1 bunch parsley, dill, or coriander, finely chopped

Cover beans, smashed garlic, and bay leaves with about 1" water in a large pot. Add 45ml oil. Bring to a boil, then reduce heat and bring to a simmer. Cover pot partially and cook, adding more hot water as needed to keep beans covered, until beans are nearly done. Add large pinches of salt to taste toward end of cook time, which will vary depending on the bean; start tasting after about 30 minutes. Remove from heat and cover.

Preheat oven to 191°C. Heat remaining 45ml oil in a Dutch oven or large ovenproof dish over medium-high. Add onions, red pepper, and 1/2 teaspoons salt. Cook, stirring occasionally, until onions are reduced and beginning to caramelize, about 10 minutes. Add sliced garlic and cook until golden brown, about 5 minutes more. Add wine and cook until slightly reduced, about 1 minute. Add cabbage and cook until softened, about 2 minutes. Add tomatoes, crushing with a wooden spoon or cutting with scissors into coarse chunks. Add beans and their liquid, then cover with water until beans and vegetables are just submerged; season to taste with salt. Bring to a boil, cover, and transfer to oven.

Bake beans 1 hour and 20 minutes. Uncover and continue to bake until liquid is slightly reduced and beans are completely tender, 15–30 minutes more. Let cool slightly to thicken, then stir in parsley just before serving.

Chilli-Like: Serve just as you would your favourite chilli, with shredded cheddar, sliced spring onions, finely chopped jalapeño, dollops of soured cream or plain yoghurt, and hot sauce.

Baked With Eggs: Preheat oven to 204°C. Transfer beans to a shallow baking dish. Crack an egg into a ladle, then press ladle into beans and slide egg into the indentation. Repeat, adding as many eggs as you’ve got space and appetite for. Bake until eggs are set and beans are heated through and simmering along edges of pan, 25-30 minutes. Drizzle with olive oil and garnish with chopped herbs; serve with toasted bread.

Over Grains: Serve beans over piles of soft polenta. Brown rice, farro, and barley all work just as well.

Over Toast: Spoon hot beans over thick slices of grilled or toasted bread (optional: rub it with a garlic clove). Top with a poached or fried egg and a drizzle of olive oil. Serve with lightly dressed greens alongside.

Tacos: Char corn tortillas over an open flame, stacking and wrapping in foil to keep warm. If broth is thin, serve beans with a slotted spoon, reserving broth for a separate meal. Serve with sliced avocado, shredded cabbage, crumbled feta, lime wedges, and coriander sprigs, allowing everyone to assemble as they please.

Baked beans can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months. Beans can be cooked (before baking) 1 day ahead; let cool, cover, and chill.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.