Homegrown (Baked) Beans
Baked beans make a humble versatile meal.
Soak 100g of dried beans in 400ml of water overnight; discard the water, inspect and discard any beans not swollen up.
Tomato Sauce Base: add hot sauce to give a kick to the beans or add chipotle chilli to make bbq smoked flavoured beans.
Use a pressure cooker to boil the beans to help cut boiling time.
- 100g soaked beans
- 200g fresh or tinned tomatoes
- 100ml approx vegetable stock
- 1 small shallot, finely diced
- 1 clove of garlic
- 1/2tsp mixed dried herbs
- 1/2tsp brown sugar
- 1tsp Worcestershire sauce or Mushroom Ketchup (vegetarian alternative)
- 1tsp arrow root
- 2tbsp Olive Oil
- salt and pepper to taste
- Boil (may take an hour) beans in pan with fresh water until they break when squashed between finger and thumb.
- Make the sauce base by sautéing the onions in the olive oil, adding a little stock to stop the onion from browning.
- Add the rest of the ingredients except arrow root and stock.
- Cook gently over a medium heat for 20 minutes.
- Carefully blitz the hot tomato sauce until smooth, add a little stock. Place back into a pan and add the beans. Check sauce consistency. If too thin, add a little arrow root to thicken or add stock if sauce too thick.
- Cook over a gentle heat.
- Serve hot garnished with in-season herbs, (Garlic chives a plenty in my herb garden at the moment).