2 – 3 hours
The whole town!
This recipe is as far removed from a tin of beans as a burger is from a T bone steak. They are amazing in flavour, completely healthy and you can use them in so many different dishes.
500 g Haricot beans
450 ml can tomatoes
2 tablespoons tomato puree
1/2 cup yellow mustard
1/2 cup dark brown sugar
1 1/2 cups water or stock
3/4 cup treacle or molasses
1/2 cup brandy
1 large chopped onion
1 green pepper, chopped
6 cloves of garlic or 3 teaspoons of garlic powder
200 g chopped bacon
1 tablespoon Worcestershire sauce
1 dessert spoon tabasco
Put the haricot beans to soak in water overnight
Collect all your ingredients
Set the haricot beans to boil in fresh water and once boiling turn to a fast simmer for an hour
In a roasting pan on a low heat add a little oil, your onions, bacon, finely chopped pepper and the garlic and cook slowly
One by one add all the other ingredients to the onion bacon mixture and bring to a simmer
Drain the haricot beans, they should be soft and squashy to touch, though not all in a paste – each bean should be squashable but distinct
Add the beans to the sauce and stir together
Check for seasoning, you shouldn’t need much salt, if any at all but you might want some pepper
Bake for 2 hours at 300 F, 150 C, Gas 2
Check after an hour, and then after 2 hours. You are looking for the liquid to be absorbed by the beans, though leaving some sauce too
If the beans are too runny, return to the oven for another hour and check again, always have some hot water to hand just incase they are drying too much!
These are not your average baked beans from a tin. They are a million times tastier and complex, and more to the point they are your beans.
You can vary the recipe – if it is too sweet, then use less sugar. I would cut on the dark brown sugar before I altered the amount of treacle / molasses.
Try adding sausage, pulled pork, or leave out the meat altogether adding courgettes and mushrooms instead.
You can alter the amount of tabasco, or leave it out altogether – some like it hot.