>We met some friends at a Sunday lunch a few weeks ago, at Ann’s house where everybody brought a dish. Nat kindly gave me her recipe for home-made baked beans, this one from Bill Granger.
2 tbs olive oil
2 x 400g (14oz) cans cannellini beans
1 garlic clove, sliced
½ tsp chilli flakes
1 small red onion, sliced into thin wedges
250 g (1 punnet) cherry tomatoes
1 tsp olive oil
8 slices prosciutto
1 Tbs fresh oregano leaves
Preheat the oven to 200◦C (400◦F/Gas 6).
Place the olive oil, beans, garlic, chilli flakes, onion and tomatoes in a small baking dish and stir to combine.
Loosely cover with foil and bake for 25 to 30 minutes, or until the onion is tender and the tomatoes slightly shrivelled.
Meanwhile, heat 1 tsp of olive oil in large frying pan over a medium to high heat and cook the prosciutto until lightly crisp.
Remove and place on paper towels.
Serve the baked beans sprinkled with fresh oregano leaves and the crisp prosciutto.
Nat used bacon instead of prosciutto and just sliced it and threw it in with the beans to all cook together and it worked well, too.