SandwichShortOfAPicnic
Über Member
Mod Edit: (copied from another thread).
Baked beans are never cooked for long enough before they’re tinned. IMO they need a long slow cook for the beans to soften a lot further than they usually are. So long that a lot of the original liquid has evaporated and you have to add water to loosen them again.
This Rachel Phipps recipe for homemade baked beans is really worth a go. My family who aren’t huge baked bean fans love these.
“Since making my own, I've never been able to eat tinned baked beans. Here the chorizo makes them a bit smokier and a bit more substantial in flavour. Even when I'm just cooking for myself, I like to make a big pan of these for a Sunday night supper on toast, perhaps with a fried egg, so there are then enough in the fridge for days when I need something a bit more hearty for breakfast. I also use them to make my Baked Egg & Homemade Baked Bean Pots (here), and a couple of spoonfuls are great with a full English breakfast.”
MAKES: 6 portions
PREP TIME: 5 minutes
COOKING TIME: 45 minutes
Ingredients
½ tablespoon light oil
1 small onion, finely chopped
2 large garlic cloves, thinly sliced
200ml chicken stock (made with 1/2 stock cube)
2 x 400g tins chopped tomatoes
1/2 tablespoon dried oregano
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/2 teaspoon balsamic vinegar
a large pinch of golden caster sugar
freshly ground sea salt and black pepper
8cm eating chorizo
2 * 400g tins cannellini beans
Method
References: Student Eats by Rachel Phipps (or online Chorizo Baked Beans)
Baked beans are never cooked for long enough before they’re tinned. IMO they need a long slow cook for the beans to soften a lot further than they usually are. So long that a lot of the original liquid has evaporated and you have to add water to loosen them again.
This Rachel Phipps recipe for homemade baked beans is really worth a go. My family who aren’t huge baked bean fans love these.
“Since making my own, I've never been able to eat tinned baked beans. Here the chorizo makes them a bit smokier and a bit more substantial in flavour. Even when I'm just cooking for myself, I like to make a big pan of these for a Sunday night supper on toast, perhaps with a fried egg, so there are then enough in the fridge for days when I need something a bit more hearty for breakfast. I also use them to make my Baked Egg & Homemade Baked Bean Pots (here), and a couple of spoonfuls are great with a full English breakfast.”
MAKES: 6 portions
PREP TIME: 5 minutes
COOKING TIME: 45 minutes
Ingredients
½ tablespoon light oil
1 small onion, finely chopped
2 large garlic cloves, thinly sliced
200ml chicken stock (made with 1/2 stock cube)
2 x 400g tins chopped tomatoes
1/2 tablespoon dried oregano
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/2 teaspoon balsamic vinegar
a large pinch of golden caster sugar
freshly ground sea salt and black pepper
8cm eating chorizo
2 * 400g tins cannellini beans
Method
- Add the oil and the onion to a large heavy-based saucepan and set it over a medium heat. Once the onion starts to sizzle, cook for about 5 minutes until it starts to soften. Add the garlic and cook for another 2 minutes until the garlic has softened. Meanwhile, cut the chorizo into small cubes.
- Add the chorizo to the pan and fry for 6 to 8 minutes until the oil has started to come out of the chorizo and it has gone a little crispy around the edges.
- Open the beans into a sieve and rinse under a cold tap. Add them to the pan, along with the stock, tomatoes, oregano, Worcestershire sauce, mustard, balsamic vinegar, sugar and a good few grinds of salt and pepper. Stir well and reduce the heat to low. Allow to simmer without a lid for 30 minutes, stirring occasionally.
References: Student Eats by Rachel Phipps (or online Chorizo Baked Beans)
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