Baked Beans
A simple, nourishing meal that’s perfect for when the weather turns cooler, from cookbook author Wendy Morgan.
INGREDIENTS:
400g dried haricot beans
salt
1 tbsp olive oil
1 onion, thinly sliced
3 cloves garlic, finely chopped
2 x 400g tins chopped tomatoes
2 tbsp brown sugar
2 tsp paprika
2 tbsp Worcestershire sauce
2 tsp chipotle in adobo sauce, chopped
2 tsp dried oregano
3 cups stock, beef or vegetable
METHOD:
Soak the beans overnight in cold water with 1 tsp of salt. The next day, drain and rinse them. Place the beans into a saucepan, cover with cold water and add 1 tsp of salt. Bring to the boil, then reduce to a simmer and cook until tender: about 45 minutes, but best to check them after 30 minutes. Drain and set aside. Preheat the oven to 170˚C fan bake. Heat the oil in an ovenproof, lidded casserole dish and gently sauté the onion for several minutes, then add the garlic and cook until soft. Add the remaining ingredients along with a little salt. Cover and cook in the oven for 1 hour, then remove the lid and cook for a further 30 minutes until it has reduced to a nice saucy consistency.
Serves 6 as a meal or 10 as a side.
Tips:
If I’m not feeding a crowd for brunch, I freeze half of these beans for a lazy day, as the recipe makes a generous amount.
Beef stock gives the dish a good depth of flavour, but vegetable stock is fine if you want to keep it suitable for vegetarians.
Recipe from
Comfort Cooking:
Enough for leftovers and lazy days in Kiwi homes
By Wendy Morgan
Publisher Bateman Books
