Healthy Hearty Homemade Baked Beans
As my time as a student is coming to end, I felt it only right to share one of my all time favourite 'student' meals: the humble baked beans.
However, me being me, I don't get mine out of can, or a snappy pot for that matter, I like to make mine myself for half the price and at least three times the flavour! When you make your own, baked beans turn from an ordinary, slightly depressing meal to something spectacular. With the right balance of sweet, salty and acidic, they create what can only be described as a taste sensation in your mouth! Give these a go and you won't look back!
Healthy Hearty Homemade Baked Beans
Serves 6
400g dried mixed beans, soaked overnight in cold water
75ml rapeseed oil
200g onion, finely chopped
2 garlic cloves, grated
2 x 400g cans of chopped tinned tomatoes
2 tbsp tomato purée
150g soft dark brown sugar
100ml sherry vinegar
salt and freshly ground black pepper
Drain the beans and put them in a large pan. Cover with water and bring to the boil. Drain again and return to the pan. Cover with water and cook for approximately one hour, or until just soft. Remove from the heat and drain.
In a large saucepan, heat the rapeseed oil over a medium heat. Add the onion and garlic to the pan and cook until the onion is soft. Add the tinned tomatoes, tomato purée, sugar, vinegar and 500ml water. Bring to the boil and then add the soaked beans. Reduce the heat to low and cook for 1½-2 hours, or until you have a thick sauce with soft tender beans
Season the beans with salt and pepper and serve with slices of toasted bread and, if you want, some guacamole.
However, me being me, I don't get mine out of can, or a snappy pot for that matter, I like to make mine myself for half the price and at least three times the flavour! When you make your own, baked beans turn from an ordinary, slightly depressing meal to something spectacular. With the right balance of sweet, salty and acidic, they create what can only be described as a taste sensation in your mouth! Give these a go and you won't look back!
Healthy Hearty Homemade Baked BeansServes 6
400g dried mixed beans, soaked overnight in cold water
75ml rapeseed oil
200g onion, finely chopped
2 garlic cloves, grated
2 x 400g cans of chopped tinned tomatoes
2 tbsp tomato purée
150g soft dark brown sugar
100ml sherry vinegar
salt and freshly ground black pepper
Drain the beans and put them in a large pan. Cover with water and bring to the boil. Drain again and return to the pan. Cover with water and cook for approximately one hour, or until just soft. Remove from the heat and drain.
In a large saucepan, heat the rapeseed oil over a medium heat. Add the onion and garlic to the pan and cook until the onion is soft. Add the tinned tomatoes, tomato purée, sugar, vinegar and 500ml water. Bring to the boil and then add the soaked beans. Reduce the heat to low and cook for 1½-2 hours, or until you have a thick sauce with soft tender beans
Season the beans with salt and pepper and serve with slices of toasted bread and, if you want, some guacamole.
Comments
Post a Comment