Saturday, 7 May 2016

MADE: Homemade Beans

This is probably no revelation to anybody reading - homemade beans are a more common addition to many breakfasts and brunches these days BUT it's the second time I've made them and this recipe is pretty darn good so I figured, why not share the love? I definitely felt like I'd done something a little healthier rather than opening a salty tin of Heinz.

I guess Heinz are top of the bill for most though - 2 minutes in the microwave or on the hob and Bob's your uncle. My recipe takes a fair bit longer BUT once you've got them, they keep for around a week in the fridge AND you can freeze them. Plus, they're healthier, tasty and a bit'a something different if you're feeling in the mood to be a little fancy.

All you need to for four to six servings:
400g haricot beans
400g butterbeans
5 tbsp EV olive oil
1 large white onion, diced
2 garic cloves, crushed
2 x tins of chopped tomatoes
2 tbsp tomato puree
100ml apple cider vinegar
3 tbsp agave nectar (or 150g soft brown sugar)
250ml water
1/2 tbsp Worcester sauce (optional)
Salt and pepper, to season

Lets get started...

1. Empty the beans into a large saucepan and cover with water. Bring them to the boil. Drain the beans again and return to the pan, covering them with fresh water. Return to the boil again, then reduce to a lower heat so they are simmering. Leave them simmering away, uncovered, for about an hour until the beans are a little softer. If you need to add more water, do so.

2. Whilst the beans are simmering away, prepare the rest of your ingredients. Add the garlic and onions to a medium frying pan with a little heated EV olive oil. Turn the heat down low and stir occasionally so things don't stick. Your onions need to be softened but not overly browned so three to five minutes should do the trick.

3. Add the tinned tomatoes, puree, agave, apple cider vinegar and water. Bring to the boil and stir regularly. Transfer the contents of the frying pan into the bean pan and make sure the heat is kept low, leaving the ingredients to simmer. They need to be left for around an hour to two hours so the sauce thickens and the beans are soft.

4. When you're nearing the end of your cooking tin, prep the rest of you meal. I served my beans in a little pot with a couple of poached eggs, a grilled mushroom and a few tomatoes, some asparagus and rye bread.

5. Make sure the beans are seasoned and stirred before serving. Once the rest of your meal if ready, plate everything up.

I'll be honest, I was impatient. I couldn't wait up to two hours for my beans to soften. I lasted about half an hour then a huge wave of hunger hit me. BUT I will say, wait it out and the flavours will be even better!


1 comment:

  1. I love homemade baked beans! They are always so much better, definitely need to try this!

    Jasmin Charlotte