Author Jean Morrison
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
15 minutes, excludes soaking time
Cooking time: 2 hours 30 minutes
Quantity: Serves 4 - 6
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450 gm (1 pound) dried haricot beans,
1 tablespoon oil
1 onion, finely chopped
3 tablespoons honey
4 tablespoons tomato puree
2 tablespoons tomato paste
2 teaspoons French mustard
Salt to taste
Pour boiling water over the dried haricot beans sufficient to cover them. Leave for one hour, strain beans. Put beans back into bowl, cover with more boiling water and leave till next morning.
Drain and rinse beans. Add fresh water and cook until tender for about one and a half hours.
Heat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Drain the beans but reserve 2 cups of the liquid. Heat the oil in a deep pan and cook the onion until soft. Add drained beans, the reserved liquid plus all remaining ingredients. Mix well and bring back to the boil. Place in a casserole dish and cook, covered, for 20 minutes. Remove lid from casserole dish and cook for a further 20 minutes.
Beans can take variable amounts of time to cook. Start sampling your beans for "cooked ness" after one hour and keep trying every 15 minutes. If you don't have any French mustard then any other mild mustard will do for this recipe.
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.
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