Hearty Miners Fare Baked Beans

Inspired by the Miners on the Goldfields, my hearty smokey baked bean mix proudly showcases some of Ballarat’s finest producers and is packed full of flavour. This is the dish I demonstrated during the 2023 Heritage Harvest Weekend at Sovereign Hill.

2 tbsp olive oil Phoenix Olive Grove

25g butter Inglenook Dairy

2 chorizo, diced John Harbour Butcher

8 rashes streaky bacon, diced Salt Kitchen Charcuterie

1 large brown onion, diced

1 red capsicum, diced

4 cloves black garlic, chopped Springmount Fine Foods

2 x 500ml Napoli Sauce By Tim Bone

2 x 400g cans cannellini beans, drained and rinsed

1/4 cup brown sugar

2 tbsp maple syrup

1/4 cup Smokey Bourbon BBQ sauce Salis Artisan Foods

2 tbsp Worcestershire sauce Corporal Freddies

1/4 tsp mesquite liquid smoke Salis Artisan Foods

1/2 cup parsley, chopped

Salt and pepper to taste The 5th Season

Crusty bread to serve 1816 Bakehouse

  1. In a large, heavy based pan or pot, over medium heat, add oil and butter. When butter has melted, add the chorizo and bacon and fry for a few minutes until golden. 
  2. Add the onion and capsicum and cook stirring for another few minutes until the veggies have softened. Add the black garlic and cook stirring for a further minute. 
  3. Add the brown sugar and stir until dissolved. 
  4. Add the Napoli Sauce, beans, maple syrup, BBQ sauce, Worcestershire sauce and liquid smoke. Stir to combine. Bring to a light simmer. Put on a lid and cook for 15 minutes, stirring occasionally. 
  5. Turn off the heat. Stir in chopped parsley and season to taste. 
  6. Serve with crusty bread and enjoy!

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