For many, baked beans are a beloved cupboard staple. But, for others, simply saying the words ‘baked beans’ sends shivers down their spines, reminders of gloopy school dinners from days gone by. Fear not – these bean recipes are the polar opposite of their tomatoey tinned cousins. Some are full of spices and coconut milk, others cooked with hunks of pork belly or even rhubarb. But, they’re all moreish and delicious served with lashings of buttered toast.

The foundation of any good baked bean dish should, of course, be beautiful beans: and Brindisa was founded on a love of beautiful beans. Many of the varieties they stock – such as their judión butter beans – have been sold by Brindisa for nearly 40 years. In Spain, beans are far from a convenience food. Quality beans are a highly respected ingredient, typically cooked from dry, and prized for their tender skins and creamy texture. As Monika Linton, Brindisa's founder, said, 'Planning to cook beans is a joyful prospect; soak them overnight in cold water, and you can then spend all day dreaming about what you will do with them.' These recipes are all especially delicious with beans cooked from scratch, for the best texture and flavour.

Check out these next level bean recipes below – and your jacket potatoes will never be the same again.

If you’re something of a bean beginner, check out our guide to cooking baked beans from scratch. This will talk you through properly soaking and seasoning beans, when to salt them and how to store or freeze leftovers.

In the USA, baked beans are pretty synonymous with Boston. This is a meaty affair, made from dried beans braised with salty, fatty cuts or pork and small white beans. Boston baked beans is traditionally made with molasses, and is based off a Native American recipe that would be made with maple syrup. They are traditionally made in a ceramic beanpot.

These creamy, vegan beans, served with homemade flatbreads, are finished with plenty of coriander and lime and braised with coconut milk and spices. The rich sauce is delicious scooped up with the freshly made bread, and this is a great recipe to double if you have veggie or vegan friends coming over. We used Brindisa's Judion beans.

Kansas City’s baked beans are perhaps less famous than Boston’s, but no less delicious. They are the traditional accompaniment to Kansas City barbecue, and like the region’s distinctive barbecue style these delicious haricot beans are made with tomatoes and molasses. Some versions even use barbecue sauce or leftover burnt ends for an extra smoky flavour.

Although soft and creamy beans are delicious, chickpeas have another trick up their sleeve. Roasted in the oven they become crunchy and crisp, the perfect moreish snack. Here, we’ve glazed them with gochujang for a sweet and spicy finish. We used Brindisa's Lechoso chickpeas.

Fagioli all’uccelletto is a Tuscan baked bean dish, lighter on sugar and heavier on tomatoes than its American counterparts. The beans are boiled with plenty of garlic and sage, then braised with even more garlic and sage and plenty of passata. It’s peasant food at its best and can be either vegan (like this recipe) or topped with fat Tuscan sausages.

Despite its tartness, rhubarb is mostly associated with desserts in the UK. However, its sharp flavour pairs really well with cherry tomatoes and vinegar, and it’s just as good in pickles as it is in pies. We used Brindisa's alubia beans.