Homemade baked beans
Beans are an excellent source of protein and fibre and cooking them yourself means they are healthier and better for your digestive systems. This recipe makes an old-favourite taste even better, a great option for an after-school snack for the grandkids.
Serves: Two to four
Ingredients
1 1/2 cups haricot beans
2 onions, chopped
2 cloves garlic, finely chopped
1 tablespoon olive oil
1 (425 g) can whole tomatoes, chopped or mixed in a blender
2 tablespoons tomato paste
2 tablespoons honey
2 tablespoons soy sauce
2 teaspoons basil
1 teaspoon marjoram
1/4 teaspoon thyme
1 cup water
Method
1. Boil beans for two minutes with six cups of water. Let stand for one to two hours, then discard soaking water.
2. Add another six cups of water and simmer for 80 minutes before discarding water. This step must be followed or alternatively, you can use canned beans available from most supermarkets.
2. Add oil, onions and garlic to a medium saucepan and cook until browned.
3. Add remaining ingredients, stir until boiling. Reduce heat and simmer for 15 minutes. If the mixture appears to thick at any stage, add some additional water.
4. Serve as an accompaniment to another dish or as a nutritious snack.
To read more of Anne’s recipes you can visit her blog here or her Facebook page here.