Ahh the humble baked bean. Such a traditional English breakfast. Only a few months ago I wouldn’t have dreamed of eating anything less than Heinz Beanz, but on one recent lazy Sunday morning my cupboards were bare other than a tin of haricot beans and a can of chopped tomatoes. Now don’t get me wrong, I’m not normally an ‘out of the can’ kinda gal, but along with many kids from the 90’s I was brought up on Heinz baked beans and grilled potato waffles as a dinner staple, and some comfort food habits are hard to budge.
BUT I tell you now, these homemade baked beans blow my trusty childhood favourite out of the water! Never did I think that this mundane little pulse could taste so flavoursome! It doesn’t take much effort to prepare this far superior recipe (both in taste and nutrition), and they will last in the fridge for a few days so you can even make enough for the whole weekend, if they last that long! Now, these are more like the traditional English kind you have in the mornings on toast, not the American Boston baked beans stewed with pork and molasses. This recipe can easily be multiplied to feed family and friends. Serves 2-4.
Homemade Baked Beans
- 1 tbsp Rapeseed Oil/ Olive Oil
- 1 x 400g Can Haricot Beans
- 1 x 400g Can Good Quality Chopped Tomatoes
- 1 Onion
- 2 Garlic Cloves
- 1 tbsp Tomato Purée
- 1 tsp Smoked Paprika
- 1 tbsp Soft Dark Brown Sugar
- 70ml Red Wine Vinegar
- Salt and pepper, to taste
- Heat the oil in a large saucepan over a medium heat.
- Finely chop the onion and garlic and add to the pan. Stir for three to five minutes until the onion is softened.
- Add all the other ingredients including a good pinch of sea salt and pepper to the pan and turn down the heat to low.
- Simmer uncovered for 10 – 15 minutes until the sauce has reduced and the flavours have combined.
- Serve with hot buttery sourdough toast.