Sunday, 30 September 2012

Home Made Baked Beans

NAME: _Home Made Baked Beans

INGREDIENTS/UTENSILS:
2 cups dried beans. I used borlotti but you can use kidney beans or similar
1 dessertspoon raw sugar
1/2 cup tomato paste
1/2 cup water
1 tsp salt
2 tsp mixed spice (equal qty ground clove, ground cinnamon, ground cayenne pepper, dry mustard)
1 small onion
1 tbsp rice bran or grapeseed oil


METHOD:
Soak the beans in plenty of water for half a day to a day. discard the water and any skins that float off. Place soaked beans in a saucepan of water with plenty of water and bring to a boil, simmer for about 30 minutes to an hour, until the beans are slightly softened. (This may vary with the beans you use - aim to get them chewy but soft enough to get teeth into,)

Peel and chop the onion fine. In a heavy saucepan, put the oil and the onion, gently sautee the onion  until it gets to the glassy stage. Add the spice, sugar, and salt, stir to combine, keep sauteeing for another few minutes until the spices become fragrant. Add the drained beans and stir through, sautee for another few minutes. Add the tomato pate and the water, bring to a simmer and allow to simmer for another half hour to an hour, until the beans are soft enough.

SERVING:
Over rissoles or sausages, NOTHING can beat home made baked beans! Or in a toastie, or with eggs for breakfast, or - any of the normal things baked beans are used for. Once cooked and allowed to cool, you can keep this in a sealed container in the fridge for a few days.

NOTES:
Dunno why they call them "baked" beans - almost none of the recipes I've found ever actually put them anywhere near the oven. I prefer these beans. Also - most recipes call for hot or "quick soaks" of the beans and retain the original soaking water. It's crap. Slow soak the beans in the morning before you go to work, drain them right away when you get home, use fresh water to boil them - and get a far "ozone-friendlier" product... %)

ENJOY!

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