As a British expat, living in Ecuador, I occasionally get a craving for baked beans on toast.

Sadly, our local supermarket doesn’t stock much in the way of British produce. 

Undeterred, I set about trying to find a recipe that would give me a taste of home, comfort food for those times when I get a little nostalgic.

For those of you who don’t know my story, I arrived here with Ron, my partner, some twelve years ago. We loved the city of Cuenca and have made it home. 

In that time the city has grown bringing with the increase in population a much more cosmopolitan mix of Americans and Europeans. This is also reflected in the food now available in both the supermarkets and local shops.

A particular favourite of mine is the panaderia, Primitivo. Only a mile away, it’s a lovely morning’s walk along the river to buy our week’s supply of sourdough bagels and loaves.

The only thing missing is a tangy cheddar cheese to grate over the top of these delicious baked beans.

• Recipe :- 
• 3 cans frejol blanco (white beans) found in Supermaxi
• 2 Cups chicken or vegetable stock
• 1 Cup water
• 2 tsp Worcester Sauce
• 6 tbsp tomato passata
• 2 tbsp tomato paste
• 2 tbsp brown sugar (panela)
• 2 tsp apple cider vinegar (can be increased if you like a more tarte flavour)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper (alter to taste)
• 1 tsp salt (alter to taste)
• 8 tsp cornflour 
• 1/4 cup water
• Method
• 1. Place all ingredients in a large saucepan EXCEPT the beans. Stir well to combine.
• 2. Drain beans and add to saucepan.
• 3. Simmer over a low heat for 20 minutes without lid. Liquid will reduce.
• 4. Mix cornflour with 1/4 cup water and add to pot, stirring well until thick.
• 5. Check seasoning and adjust to taste. 
• 6. Store in clean airtight containers for two days before eating. (The taste mellows)
• Note – Once prepared I store my baked beans in the freezer, great for a quick snack or supper.