Smoked baked beans are my favorite thing to eat when I’m craving something savory and hearty for breakfast. Easy to make, ready in 20 minutes and more filling than a smoothie or bowl of cereal. Just perfect for chilly, hungry mornings.
This recipe calls for both smoked salt and smoked paprika powder to get a deep, rich smoke flavor. I wouldn’t want to miss any of it in this dish. But if you’re having a hard time getting your hands on one of them you can substitute it for the non-smoked version and increase the amount of the smoked ingredient. Molasses lends the baked beans a subtly sweet flavor that harmonizes with the earthiness of the smoke aroma.
I like to add a vegetable to the dish and I think that celery goes well with the beans. But you’re free to substitute it for carrots, bell peppers, or another veggie you’re fancying.
Serve the beans with dark bread for a filling meal, and accompany them with something fresh on the side, such as juicy tomatoes, crunchy bell peppers or cucumber slices.
Quick Smoked Baked Beans with Celery and Molasses
- 5-6 celery stalks 300 g
- ½ bunch of flat parsley
- 1 red onion
- 4 tablespoons of olive oil
- ½ - 1 teaspoon chili powder
- 2 teaspoons smoked paprika
- 200 ml tomato purée or tomato passata
- 500 g cooked white beans about 2 small cans/jars, drained and rinsed
- 1 teaspoon smoked salt
- 1 teaspoon molasses
- Pepper to your taste
- Wash the celery stalks and chop them finely.
- Clean the parsley and chop it finely, setting a couple of leaves aside for decorating the dish.
- Peel the onion and chop it finely. In a pan, cook it with the oil until translucent.
- Add the chopped celery stalks together with the chili powder and smoked paprika, and cook for 2-3 minutes, stirring frequently.
- Add tomato purée, beans, smoked salt, and molasses. Let simmer on medium heat for 5-10 minutes until celery pieces are cooked, stirring occasionally.
- Season with pepper according to your taste.
- Serve sprinkled with parsley.