Smokey Maple Baked Beans

Paul Flynn shares his take on the classic Beans on Toast!


  • 1 glug of olive oil
  • 1 knob of butter
  • 1 large onion, diced
  • 2 sticks of celery, diced
  • 2 cloves of garlic, sliced
  • 4 thick slices of smoked bacon, diced
  • 1 tin butterbeans, drained and rinsed
  • 1 tin red kidney beans
  • 1 tblsp tomato purée
  • 300mls of chicken stock
  • 1 tsp smoked paprika
  • 2 tblsp of maple syrup
  • 1 sprig of thyme


  1. Heat the oil over a gentle heat and add the garlic.
  2. Carefully cook until golden, but no more: this will give you a roasted garlic oil. If you take it too far, the garlic will burn.
  3. Add the butter, bacon, celery, thyme and onions.
  4. Cook slowly for 15 minutes and add the tomato purée, smoked paprika and chicken stock.
  5. Finally add the beans.
  6. Cook for 5 more minutes, stir in the maple syrup, salt and pepper and serve.


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