Martello Beans On Toast Recipe

Soak the beans

Rinse the dried beans under cold water. Place in a large bowl and cover with at least 1 inch (2.5 cm) of water. Soak overnight (8–12 hours) or use a quick-soak: cover with water, bring to a boil for 2 minutes, remove from heat and let stand 1 hour. Drain and rinse.

Begin stovetop cook

Place the soaked, drained beans in a large heavy-bottomed pot or Dutch oven and add fresh water to cover by about 2 inches (use part of the 2000 ml listed). Bring to a gentle simmer over medium heat and cook until just tender but not falling apart, about 40–60 minutes depending on bean age. Skim foam as needed. Drain, reserving about 250–300 ml of the cooking liquid; set beans aside.

Render bacon and sweat aromatics

While beans cook, in the same Dutch oven over medium heat add the 200 g diced smoked streaky bacon. Render the fat until the bacon is golden and most fat is released, about 6–8 minutes. Using a slotted spoon, remove half the bacon pieces to a bowl (these will be mixed into the baked beans) and leave the remaining fat and bacon in the pot. Add the chopped onion to the pot and sweat in the bacon fat until softened and just beginning to brown, 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the sauce

Stir in tomato paste and cook 1–2 minutes to caramelize slightly. Add brown sugar, maple syrup, apple cider vinegar, Dijon mustard, smoked paprika, minced chipotle (or chilli flakes), salt, and black pepper. Stir until the sugar dissolves and mixture is glossy, about 1–2 minutes.

Combine beans and bake

Add the par-cooked beans back into the pot along with the reserved 250–300 ml cooking liquid (or enough additional water to reach a saucy but not watery consistency), the reserved rendered bacon, and the bay leaf. Bring to a gentle simmer, then transfer the mixture to an ovenproof dish if your pot is not oven-safe. Cover loosely with foil or a lid and bake in a preheated oven at 160°C (320°F) for 1.25–1.5 hours, until beans are tender and sauce has thickened. Check after 45 minutes and stir; add a splash of water if drying. Remove foil for final 15 minutes to concentrate sauce if desired.

Finish and adjust seasoning

After baking, taste and adjust seasoning: add extra salt, pepper, or a touch more maple syrup or vinegar to balance sweetness and acidity. Remove and discard bay leaf. Keep beans warm while you prepare toast and toppings.

Crisp bacon for topping

Preheat oven to 200°C (390°F) or use a frying pan. Arrange 4 whole rashers of streaky bacon on a baking tray lined with foil and bake for 12–16 minutes until very crisp, turning once if needed. Alternatively, pan-fry until crisp. Transfer to paper towels, then chop into bite-sized pieces.

Grill sourdough and melt cheese

Butter one side of each sourdough slice (or brush with olive oil). Heat a heavy skillet or griddle over medium-high heat. Grill buttered-side down for 2–3 minutes until golden and crisp. Turn, divide the warm baked beans between the slices (or spoon on top after cheese melts), then evenly sprinkle the grated smoked Applewood cheddar over each slice. Transfer the skillet to the oven set to grill/broil (or place under a preheated grill) for 2–4 minutes until cheese is melted, bubbly and slightly golden. If your skillet is not oven-safe, place the topped slices on a baking tray before broiling.

Assemble

If you placed beans on the bread before melting cheese, remove from oven and top each slice with the chopped crispy bacon. If you melted cheese first, spoon a generous portion (~1/2 cup) of warm Martello beans onto each grilled cheese slice and then sprinkle the crisp bacon on top. Scatter chopped parsley to finish, if using.

Serve

Serve immediately while hot and gooey. Recommended serving: 2 slices per person (adjust based on appetite). Provide extra baked beans on the side if desired.