✨ goat

Bill’s Baked Beans

1 Tablespoon olive oil
1 medium onion, finely chopped
100g pancetta, cubed (just use bacon, and more of it)
1 garlic clove, crushed (use more)
2 good-quaity anchovies, chopped (or add more salt)
1 teaspoon finely chopped fresh thyme leaves
½ teaspoon dried oregano
½ teaspoon curry powder (optional)
400g tin diced tomatoes
2 x 400g tins cannellini beans, drained and rinsed
4 eggs (optional)
salt, freshly ground black pepper
Handful flat-leaf parsley, torn (optional)

Preheat the oven to 190°C if using individual ramakins, or 160°C if using a big casserole dish or whatever other big dish. Heat the olive oil in a large frying pan (or the casserole dish) over medium heat. Add the onions and cook 5-6 minutes until they're soft and start to sweat. Add the pancetta and cook for 5 minutes until slightly crispy, golden. Add the garlic, anchovies, thyme, oregano, and optionally curry powder and cook, stirring for another minute. Add the tomatoes, and ½ can of water and bring to the boil. Reduce the heat and simmer for 10 minutes or until sauce thickens. Then add the cannellini beans and cook for a further 2-3 minutes, until the sauce coats the beans. Season with sea salt and freshly ground black pepper.

Divide the beans between four 200ml ramakins. Carefully break a raw egg onto the piping hot mixture in each ramakin, cover with foil and place on a baking sheet. Bake for 15-20 minutes, or until the egg has just set. OR put it all in the one big dish with foil over top, bake for 30 minutes. Dress with the parsley and a sprinkling of black pepper. A big sprinkle of chilli flakes is good too. Serve immediately. Serves 4

Originally by Bill Granger (RIP!)