Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Roughly chop <quantity>1<unit>stalk</unit></quantity> of celery and add to a baking pan

Half <quantity>8</quantity> ripe tomatoes and add to the pan

Trim and peel <quantity>½</quantity> onion and add to the pan

Wrap <quantity>½</quantity> garlic head in aluminum foil and add to the pan

Cut <quantity>½</quantity> chili pepper in half, deseed and add to the pan

Peel and roughly chop <quantity>1</quantity> carrot and add to the pan

Add black pepper and salt to taste

Add <quantity>1<unit>tsp</unit></quantity> of dried oregano and <quantity>4<unit>sprigs</unit></quantity> of rosemary

Add <quantity>2<unit>sprigs</unit></quantity> of thyme and <quantity>1</quantity> bay leaf

Add <quantity>1<unit>tbsp</unit></quantity> of olive oil and mix all the ingredients

Bake the vegetables for 40-45m until golden and soft

Peel the garlic and add to a deep container

Remove the herb sprigs and the bay leaf and transfer the vegetables to the container

Deglaze the baking pan with <quantity>¼<unit>cup</unit></quantity> of water and transfer to the container

Mix everything with a hand blender and add more salt, if needed

Add <quantity>½<unit>tsp</unit></quantity> of sweet paprika and the leaves of <quantity>4<unit>sprigs</unit></quantity> of basil

Blend to combine

Drain <quantity>2<unit>cups</unit></quantity> of canned white beans

Add the beans to the sauce and stir to incorporate. The baked beans are ready

Pair it with some toast, tomatoes, eggs, and sausage for a classic English breakfast!