Baked beans is a universal dish for breakfast, or a quick meal at any time of they day. We like to serve them with either toast, or potato hash cakes.
Add the beans to a large bowl and cover with water. Allow to soak overnight (minimum 6 hours)
Drain the beans. Add them to a large pot, and cover with water. (If you have any vege stock you have made, you can use this instead of water, for extra flavour.) Add the baking soda, which helps soften the beans. Bring to the boil, then turn down to a simmer, cooking until the beans are soft. This takes approx 20-60 minutes, depending on the bean you are using, and how long you have soaked them for. Spoon off and discard any scum/foam that occurs during cooking.
While the beans are cooking prepare the tomato sauce. Add the onions and sherry to a large non-stick saute pan. Cook, stirring occasionally, until the liquid has evaporated and the onions are soft.
Add the rest of the ingredients. Swirl the tomato can with 1/2 can of water, and add this to the pan. Bring to the boil, then turn down to a simmer. Continue cooking until the sauce starts to thicken.
Blend the sauce using a stick blender. If you don't have a stick blender, blend using a standard blender, then return the sauce to the pot.
Once the beans have cooked, drain them and add to the tomato sauce. Cook, stirring regularly, until the tomato sauce has thickened and sweetened. Taste, and adjust seasonings. Serve warm.
Can be stored in the fridge for about a week, or in the freezer for three months. Freeze in single serve portions, for easy defrosting.
If you prefer a more rustic, homemade look for your beans, then skip the blending of the sauce. You may want to take extra care in how you cut your onions, if this is your preference.
Cooking times for beans. I suggest you search online for the cooking times before starting. For instance, I found it amazing that the small Haricot Beans take MUCH MUCH longer to cook than their larger cousin Cannellini Beans.
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