Home-made Baked Beans

Name: Home-made Baked Beans
Cuisine: British
Ingredients: 1 onion, peeled and finely chopped; 1 clove of garlic, peeled and crushed; Leaves from a few sprigs of thyme, chopped; 2 tablespoons vegetable oil; 2 tablespoons tomato purée; 6 large, firm tomatoes, skinned and chopped, or about 200 g tinned chopped tomatoes; 6 large, firm tomatoes, skinned and chopped, or about 200 g tinned chopped tomatoes; 2 teaspoons caster sugar; 400 g tin of haricot beans or similar, drained and rinsed; 400 g tin of haricot beans or similar, drained and rinsed; 200 ml vegetable stock

Preparation info

Serves
2
adults and 2 small children

Difficulty
Easy

Appears in

Eat Up

By Mark Hix

Published 2000

About

For all the obvious reasons, making your own baked beans is better than buying them. Home-made ones are completely natural and the flavour is true to the ingredients, unlike the commercial equivalent. You can also experiment with the type of beans you use - try chickpeas, blackeye beans or flageolets.

Ingredients

1 onion, peeled and finely chopped
1 clove of garlic, peeled and crushed
Leaves from a few

Europe
United Kingdom
Side dish
Vegan
Gluten-free

Method

Gently cook the onion, garlic and thyme in the vegetable oil until soft. Add the tomato purée, tomatoes, sugar, haricot beans and stock. Bring to the boil and simmer for 30-35 minutes, stirring occasionally. Add a little water if the liquid evaporates too soon. Season with salt and pepper to taste.