Home Made Baked Beans
Photo by Doug Sherring
Try Indian, Asian and Mediterranean food warehouses or organic wholefood shops for a good range of dried beans.
- Finely dice medium onions and garlic cloves.
- Cook in oil until soft, then add tomato paste.
- Add a pork or ham hock (such as you would use for soup). Add 4 cans of drained, rinsed beans - cannellini, butterbeans, haricot or navy beans are all fine.
- If using dried beans, soak a white variety and cook as above. You need about 1.5kg of cooked weight.
- Strain tinned tomatoes (mash if whole), add to the pot. Add 1 can of water, bay leaves, worcester sauce, malt vinegar and the soy sauce.
- Add molasses, or maple syrup or treacle if you cannot find molasses. Simmer on the top of the stove until well combined (it will be quite soupy).
- Transfer to a baking dish and put into a moderate oven, uncovered, for 1.5 hours.
- You will need to stir occasionally and may need to top up with some water or the juice you strained from your tomatoes.
- The dish is ready when the meat is falling from the bone and the mixture is a gloopy consistency. Shred the meat into the mixture.
- Serve on toast. Leftovers can be frozen in portions for future use.