Cornish-style Baked Beans

Ingredients

In this Cornish adaptation, the traditional Turkish kuru fasulye is transformed into a Cornish-style dish by incorporating local ingredients and flavors. Cornish bacon is used instead of the traditional Turkish sujuk or pastirma, adding a smoky and salty taste. The sauce is enriched with a touch of local honey, providing a subtle sweetness that complements the savory flavors. These adaptations infuse the dish with the essence of Cornish cuisine while maintaining the comforting and hearty nature of the original kuru fasulye. We alse have the original recipe for Kuru fasulye, so you can check it out.

• 2 cups (400g) dried white beans 2 cups (400g) dried white beans
• 4 slices Cornish bacon, diced 4 slices Cornish bacon, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can (400g) chopped tomatoes 1 can (400g) chopped tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons Cornish honey 2 tablespoons Cornish honey
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 3g
• Carbohydrates (total, sugars): 55g, 10g
• Protein: 18g
• Fiber: 15g
• Salt: 1.5g

Preparation

1. 1.
   Soak the dried white beans overnight in cold water. Drain and rinse.
2. 2.
   In a large pot, cook the diced Cornish bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon fat in the pot.
3. 3.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the soaked white beans, chopped tomatoes, tomato paste, Cornish honey, smoked paprika, dried thyme, salt, and pepper to the pot. Stir well to combine.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the beans are tender and the sauce has thickened. Stir occasionally.
6. 6.
   Once cooked, remove from heat and let the dish rest for a few minutes. Serve hot, garnished with fresh parsley.

Treat your ingredients with care...

• Cornish bacon — Choose a high-quality bacon with a good balance of fat and meat. If Cornish bacon is not available, you can substitute it with smoked streaky bacon.

Tips & Tricks

• For a vegetarian version, omit the Cornish bacon and add a teaspoon of smoked paprika for a smoky flavor.
• Serve the Cornish-style Baked Beans with a side of crusty bread or as a filling for a traditional Cornish pasty.
• Adjust the sweetness by adding more or less Cornish honey according to your taste preference.
• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Cornish-style Baked Beans hot, either as a main dish or as a side. Accompany it with a slice of crusty bread or a side of Cornish pasty for a complete Cornish culinary experience.

Presentation advice

Garnish the Cornish-style Baked Beans with a sprinkle of fresh parsley to add a pop of color. Serve it in a rustic bowl or on a plate, allowing the vibrant red sauce to showcase the hearty beans.