The continuing food theme on my blog may have to come to an end soon. But before it does, here's my recipe for Baked Beans. The secret is a good glassful of red wine in the mix ... another in the hand doesn't hurt.
This is comfort food for my wife, and avoids all the junk they stick into commercial cans of baked beans ... namely the sugar, colouring, and additives.
Baked BeansThis is best eaten the next day, which is why I make such a large amount. Often it survives half a week of lunches and breakfasts until all gone. Toast, poached eggs, or whatever else you fancy also makes it last.
1 can of chopped tomatoes
2 cans of cannelloni (or butter) beans
Paprika, 1 tbsp (I use a nice smoked variety)
Oregano, 1/2 tbsp
Other herbs, 1/2 tbsp (such as mixed, or basil, or parsley)
Worcestershire sauce, a couple of dashes (optional)
Red wine, a glassful for the sauce, the rest for you.
Olive oil for sauteing
Honey, a teaspoon (optional)
Dice the onion and saute in a small or oil or butter ... you can add a little honey to the onion as it cooks, just to add a little sweetness to the whole recipe. Then add the tomatoes, beans and wine. Also add the herbs, the most important of which is the paprika. Feel free to add more of that to your taste. Add the Worcestershire sauce if you are using it, then simmer the whole mixture on a low heat for at least an hour, stirring occasionally.