Thursday, 8 December 2011

Home-made baked beans

These taste a lot nicer than shop-bought baked beans and you have control over the amount of sugar you add (if any – I don’t). I make this dish in two different ways: really thick with practically no sauce or with sauce by adding passata.

1 440 g-can of beans, no salt or sugar added, (e. g. Cannelini, black-eyed, )
1 red onion, finely chopped
2 garlic cloves, finely chopped
½ tsp. dried basil
2 tbsp. tomato puree
freshly ground pepper
sea salt
extra virgin olive oil
tomato passata (optional)
Heat the olive oil in a saucepan that can be placed in the oven and sauté the onions and garlic until softened. Add the herbs and stir for a minute, then add the beans and tomato puree. Season with salt and pepper and mix well. Add a little water or (if used) the passata.
Cover with a lid and bake at 200 °C/gas mark 5-6 for 15 – 20 minutes.

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