Name: Baked bean jaffle
Prep time: 3 h 30 min
Total time: 3 h 30 min
Yield: Makes 4
Ingredients: 3 tablespoons olive oil; 20 g (¾ oz) soft brown sugar; 1 bay leaf; ½ teaspoon ground cloves; 80 g (2¾ oz) unsalted butter; 8 slices white sandwich loaf; freshly ground black pepper; 500 ml (17 fl oz/2 cups) tomato passata (puréed tomatoes); 1 carrot, cut into 5 mm (¼ in) dice; 350 g (12½ oz) dried haricot beans; 1 teaspoon chopped fresh thyme leaves; 1 tablespoon worcestershire sauce; 3 brown onions, chopped; 120 g (4¾ oz) cheddar, grated; 2 tablespoons tomato paste (concentrated purée); 3 garlic cloves, chopped; salt flakes; 2 teaspoons smoked paprika

Preparation info

Makes
4

Difficulty
Easy
Ready in
3 hr 30

Appears in

Chefs Eat Toasties Too

By Darren Purchese

Published 2017

About

This is probably one of the most iconic jaffles of our time. Critics have lauded its simplistic design and complex taste, Darling. Mwah!

Ingredients

Bread

8 slices white sandwich loaf

Method

Soak the dried beans in plenty of cold water for 12 hours. Drain the beans and discard the water. Preheat the oven to 150°C (300°F).
Rinse the beans well before placing them in a large saucepan. Cover the beans with cold water and bring to the boil ove