Baked beans are often being associated with breakfast food.
However, when I was growing up, baked beans were eaten for lunch or dinner, with rice. As I was not a fan of baked beans then, fried diced potatoes and sometimes, sliced sausages were added into the baked beans to make it more palatable for the picky younger self.
I have come a long way since then, especially because my beloved really enjoys legumes dishes. Instead of resorting to ready-to-eat baked beans all the time, I find making baked beans using my pantry staples are just as easy.
I have feature a maple syrup flavoured baked beans recipe some time ago. As there is no hard and fast rules on how baked beans should be made, I have came up with another baked bean recipe with some modifications including adding my favourite Sweet Baby Ray’s Barbecue Sauce (obsessed with the hickory smoked flavour!), shredded roast chicken (another way using up your leftover) and pan fried potato nuggets, a nod to my childhood.
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