Outdoor Boys Series: Baked Beans with Gouda-Stuffed Bread Recipe

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Hearty. Cheesy. Smoky. The kind of beans Luke would nod at and say, “These are good beans.”

We often think of baked beans as a British staple—on toast, in a full English breakfast, straight from a can of Heinz. But baked beans actually have much older roots, going all the way back to the Indigenous tribes of North America.

The key is to undercook the bacon...

They were the original slow bean masters—cooking native beans low and slow with maple syrup and bear fat in earthen pots. When European settlers arrived, especially the Puritans in New England, they adapted the method using molasses and salt pork.

That ooey gooey goodnesss...

That simple, hearty dish became a Saturday tradition in early American homes—so much so that Boston earned the nickname Beantown. Later, the British put their spin on it during the Industrial era, and the sweet tomato-based tinned version we know today was born.

This version is my tribute to that whole journey—with a shortcut, of course. I used canned cannellini beans because, well, sometimes we just want good food fast. No shame in that.

These are good beans...

The flavor still goes deep thanks to a mix of molasses, brown sugar, garlic, onions, Worcestershire, and smoky bacon. It’s rich, sticky, sweet, and savory—everything a good bean dish should be.

You can make your own flatbread...

And instead of plain toast, I paired it with grilled flatbread stuffed with gooey Gouda. It’s kind of like a rustic quesadilla, perfect for scooping up those saucy beans.

Or do it the shortcut way...

If you’re feeling lazy (been there), broiled sourdough works too. As I sat there devouring it, I swear I could hear Luke from Outdoor Boys in my head saying, “These are good beans.” I hope you’ll give it a try—and maybe say the same thing when you do.

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Ingredients:

(Serve 4)

• Baked Beans:

• Water, 180g

• Tomato Paste, 40g

• Molasses, 20g

• Brown Sugar, 20g

• Worcestershire Sauce, 1 TBSP

• English Mustard, 1/2 TBSP

• Rapeseed / Sunflower / Canola / Peanut Oil, For Greasing

• Bacon, About 120g

• Yellow Onion Finely Sliced, 1

• Sea Salt, Pinch

• Black Pepper, Pinch

• Garlic Finely Minced, 3 Cloves

• Canned Cannellini Beans Drained, 240g

• Apple Cider Vinegar, 1 TBSP

• To Serve:

• Easy Flatbread Homemade, 1 Recipe Or Sourdough Bread Slices

• Gouda, For Shredding

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Equipment:

• Cast Iron Skillet / Pan

• Griddle

• Oven

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Directions:

1. Please visit my "Flatbread with Honey Butter" page for the easy flatbread recipe.

2. Make the bean sauce.

3. In a bowl, mix water, tomato paste, molasses, brown sugar, Worcestershire sauce, and mustard. Stir until sugar dissolves.

4. Cook the bacon and veggies.

5. In a skillet over medium heat, lightly oil and add the bacon. Cook halfway (don’t brown). Remove and set aside.

6. In the same pan, sauté onions with salt and pepper until soft and lightly golden. Add a splash of water to deglaze.

7. Add garlic and cook until fragrant.

8. Simmer the beans.

9. Pour in the tomato-molasses mixture and stir well.

10. Add drained cannellini beans and chopped bacon (with its juices).

11. Bring to a simmer, stir in the apple cider vinegar, and adjust seasoning to taste.

12. Set aside and keep warm.

13. Make the cheesy bread (Option A).

14. Roll out flatbread dough. Grease a griddle and cook one side over low heat.

15. Shred Gouda onto one half, fold over like a quesadilla.

16. Grill until both sides are lightly charred and the cheese is melted.

17. Shortcut version (Option B).

18. Drizzle olive oil on sourdough slices and place on a tray.

19. Flip, top with beans and shredded Gouda.

20. Broil until the cheese is melted and the bread is toasted.

21. Plate with a sprinkle of parsley and enjoy warm.

Either way...

They are insanely yummilicious...

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Recipe Video: