Sunday, 18 November 2012

Homemade Baked Beans Recipe

Homemade baked beans have so much more flavour than the tinned variety...

They are richer and more tomatoey and take hardly anytime at all to make.

(Serves 2)

400g tin chopped tomatoes
400g tin haricot beans, in water
2 tbsp extra virgin olive oil
1 red onion, finely chopped
1 tbsp red wine vinegar
2 tbsp dark muscovado sugar
2 tbsp tomato purée
1 tsp dried oregano
1 tbsp paprika
Salt & pepper
1/2 tsp chilli flakes, to taste
Drop of GF BBQ sauce
Chives to serve, optional
Parsley to serve, optional

Heat the oil in a large frying pan, add the onion and gently fry for about 5 minutes until softened.

Splash the vinegar into the pan and sizzle for 30 seconds before pouring in the tomatoes.

Using a potato masher, mash any big lumps of tomato into a pulp and add a tiny splash of water if needed.

Stir in the sugar, paprika, purée and salt & pepper then turn down the heat and simmer for 10 minutes until you have a lovely thick sauce.

Next drain about two thirds of the water out of the tin of haricot beans and pour the rest of the contents into the sauce.

Simmer for another 5 minutes. Season again with pepper and add the chilli flakes and BBQ sauce.

Serve adorned with the chives and parsley.


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