Eating beans on toast is one of life’s simple food pleasures. Whilst I’m not averse to opening a tin now and again, it doesn’t feel creative or the end result feel like a meal, more of a children's snack.
My homemade baked beans recipe is more sophisticated than any store-bought equivelent and is delicious spooned over hot buttered toast.
Homemade Baked Beans for around 6 people
- 1kg dry haricot beans
- 300 mls vegetable stock
- 200mls pasatta
- 2 tsp. Mustard Powder
- 50mls cider vinegar
- 100g soft brown sugar
- 1 large onion, finely diced
- 1 level tsp smoked paprika
- A large pinch of sea salt
- Several grinds of black pepper
- 2 tbsp olive oil for serving
- Toast for serving
Method
- First the beans need to be soaked overnight or for a miniumum of eight hours. Rinse the soaked beans in plenty of fresh cold water. Boil for around 40 minutes, or until they start becoming tender.
- Drain in a colander and set aside.
- In a heavy frying pan cook the onions in a little olive oil until soft and slightly caramelised.
- Next add all the other ingredients apart from the beans to the onions and bring it to a simmer. Whisking occassionally.
- When the sauce becomes smooth and a good consistency, add the beans to the pan, reduce the heat and cook for 1.5.hrs The liquid will reduce down in this time and create a nice thick sauce. It is important to keep an eye on the sauce during this time and add additional water if you feel it is drying out too quickly.
- Serve with hot buttered toast and enjoy.
The above recipe can be used for butter beans, just substitute the mustard for a tbsp of yeast extract, add in some oregano and parsley and halve the cooking time (the soaking time is the same).
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