Home Made Baked Beans

When I first posted this recipe on my Facebook page it was winter and I made all sorts of overtures about how wonderful baked beans are in winter. But here’s the real truth…these baked beans are good. Whenever. Any season. Any meal. Happy baking of beans.

What you need:

375g dried white beans ( you can use whatever beans you like…haricot, cannelini, aduki beans..they all work)…soaked overnight and rinsed.

3 tablespoons olive oil
3 cloves garlic, minced (I used big ones)
1 large brown onion, finely chopped
1 large carrot, finely chopped
1 tin organic diced tomatoes
500ml stock (I used vegetable stock)…you may need a little extra later
3-4 tablespoons maple syrup
1/2 teaspoon cumin powder
2 tablespoons apple cider vinegar
1 tablespoon tamari sauce
Sprinkle of chilli flakes (optional)
Goodly pinch of Celtic sea salt … don’t be shy
Good sprinkle of white pepper

In a large heavy based pot, heat the olive oil and sauté the onion, garlic and carrot until the onion is translucent.

Whilst still on the heat add the beans, tomatoes and stock. As that bubbles away add all the other ingredients and stir well.

Take off the heat and cover the pot (oven-proof lid or foil) and bake in the oven (at about 150 degrees) for about 3 1/2 hours. Check on the beans hour or so to ensure there is enough liquid in the pot. Add a little extra stock if needed. I added a little extra to mine about 45 minutes before the end.