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Home > Recipe for the day > Two Blokes in the Kitchen - baked beans
Podcast: Recipe for the day
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Two Blokes in the Kitchen - baked beans
Category: Arts
Duration:
Publish Date: 2017-08-25 07:41:49
Description: Ingredients 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 How to do it 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! Why bother making your own beans? 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.
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