Home-Made Baked Beans
 

These beans are far superior to the canned baked beans variety.  Try them and you'll never want the canned variety again

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.To convert any of these ingredients into US measurements please use this Quantity Conversion Chart.

Ingredients:

450 gm (1 pound) haricot beans, soaked over-night
1 tablespoon oil
2 onions, finely chopped
3 tablespoons honey
4 tablespoons tomato puree
1 tablespoon of French mustard
Salt to taste

Method:

Drain and rinse beans.  Add fresh water and cook until tender for about one and a half hours.  Drain the beans but reserve 1 cup of the liquid.  Heat the oil and cook the onion until soft.  Add drained beans, the reserved liquid, add remaining ingredients.  Mix well.  Place in a casserole dish and cook, covered, for 20 minutes at 180 degrees Celsius (350 degrees Fahrenheit).  Remove lid from casserole dish and cook for a further 20 minutes.

Serves 4 - 6.

Notes:

If you don't have any French mustard then any other mild mustard will do for this recipe.

Food Facts:

Tomatoes first grew as wild cherry sized fruits in the South American Andes but the tomato as we know it today, originates from Mexico.  Tomato seeds were taken back to the Mediterranean countries where they quickly became popular.  There are now more than 7,000 varieties of tomatoes. Eating tomatoes at least two times per week is now believed to reduce the risk of prostate cancer and to be beneficial in fighting other forms of cancer.  The key ingredient in tomatoes is Lycopene which is a carotenoid.  Cooking tomatoes, most especially in oil, releases the lycopene making it more available to the body.  Tomatoes are also said to be good for the eyes.  Tomatoes that are ripened on the vine have far more vitamin C than those that are picked green.