Homemade baked beans

Beans, beans, good for your heart, the more you eat, the more you…

I had some lamb sausages left in the fridge, so thought I’d have them with some baked beans.

Just as I was about to crack open a tin of Heinz, my mind travelled back to some homemade baked beans I once had in a rooftop café in India — as soon as I’d been reminded of the strong tomato acidity and the chunks of onion, Heinz just wasn’t going to cut it anymore.

Before you get excited, I should stress that I was no way near recreating the beans of my dreams, so this is very much work in process. I’m prepared to partially blame the old, un-garlicy garlic I used….but the blame can’t entirely lie with bad ingredients. So, if any of you have stumbled across a phenomenal homemade baked beans recipe before, then please send it over!

Serves 4

400g chopped, tinned tomatoes
50g tomato passata
squirt of tomato paste
200g butterbeans
1 large onion (diced)
5 garlic cloves (crushed)
rosemary or thyme…or any other herbs that take your fancy

• Gently fry the onions, then add the garlic after a couple of minutes
• Add the tomatoes, passata and tomato paste
• Put in the herbs, and let it bubble away a little
• Put in the butterbeans and reduce the sauce for 15 minutes so it becomes a little thicker, and all the flavours have a chance to infuse.

Not quite a winner, but a hell of a lot more delicious and nutritious than a tin of Heinz.

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