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Recipe - Home Kitchen Baked Beans

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
I would bet that the majority of pantries in Australia will have a can of baked beans somewhere.  They are a fantastic staple and, when paired with toast, make for a quick hot breakfast or snack.

On the other hand, homemade from scratch baked beans are another thing altogether.  They win out on taste, but take such a long time to make.  This recipe is a half-way house to "made from scratch", in that it uses canned beans rather than dries beans, and is therefore much quicker to make, whilst still being delicious.

 
Ingredients

Serves 4

• 1 Tbsp. olive oil
• 1 onion, finely chopped
• 1 Tsp. crushed garlic
• 1/2 x 400g can tomato polpa or diced tomatoes
• 1 fresh bay leaf
• 2 Tsp. red wine vinegar
• 1 Tsp. smoked paprika
• 1 Tbsp. brown sugar
• 1 Tbsp. molasses
• 1 x 400g can cannellini beans
• 1-2 Tbsp. basil paste
• salt and freshly ground pepper to taste..

 
Method

• Lightly sauté onions and garlic in the oil.
• Add chopped tomatoes, bay leaf, vinegar, smoked paprika, brown sugar, and molasses and simmer uncovered until the mixture thickens slightly.
• Drain the beans and reserve the liquid. Add the beans to the pan along with ¼ cup of the bean liquor.   Simmer uncovered, until the mixture thickens to the desired consistency.  Add more bean liquor if you need.
• Add basil paste and season to taste with salt, pepper.
• Serve with toast.

About the Recipe

• This recipe is suitable for vegetarians and for vegans.
• Molasses is a very dark, sticky sweet syrup which is a by-product of the production of white sugar.  It can be found in the supermarket alongside the sugar.
• Adjust the level of sugar and/or molasses depending on the acidity of the tomatoes.

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