Baked bean jaffle

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

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

Sandwich
Fish course
Pescatarian

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