Sunday is the time for making home made baked beans

Posted on 25/01/2015

It’s a long weekend here for Australia day.  A perfect time to make the perfect Baked Beans.  There are many recipes but this one works for me.  If you wanted to make it richer in the winter months you could add a ham hock.  That would be tasty..

(Serves 6)

3 tbsp fine salt
450g dried haricot beans
2 tbsp oil
2 garlic cloves, crushed
1 small carrot, peeled and finely chopped
1 stick of celery, finely chopped
400g tinned tomatoes, chopped
2½ tbsp tomato ketchup
1½ tsp cornflour

Method:

Dissolve the salt in 3.5 litres of water and add the beans. Leave to soak for at least eight hours, then drain and rinse. Put in a large pan and cover with fresh water. Bring to the boil, skim off the scum that rises to the top, then turn down the heat and simmer until just tender but not falling apart (how long will depend on the age of your beans).

Meanwhile, make the sauce. Heat the oil in a medium pan over a moderate heat and add the garlic. Fry briefly, stirring, until fragrant, then add the carrot and celery. Turn the heat down and cook until well softened; about 20-25 minutes.

Add the tomatoes and ketchup and stir together. Season well and simmer for 10 minutes, then puree until smooth. Mix the cornflour to a paste with a little water, then whisk into the pan, followed by about 300ml water.

Season to taste (you can add more ketchup if you like, I won’t judge), then add the beans and simmer for 15 minutes. Add a knob of butter before serving if you’re feeling particularly decadent.