Homemade baked beans have been popping up on cafe breakfast menus of late. This is a delicious version my lovely friends, Sam and Rhianna, taught me and I'd like to share it with you.
This recipe takes over an hour to cook so I like to cook it the night before and heat it up when I'm ready to eat.
Ingredients
olive oil
1 garlic clove, crushed
1 red onion, finely diced
400g crushed tinned tomatoes
2tbsp tomato paste
2tbsp red wine vinegar
1tbsp brown sugar
400g cannelini beans
fresh bread, sliced and toasted
avocado, sliced
lemon wedges
Heat olive oil in a frypan over very low heat. Add garlic and onions to the pan and cook until caramalised; about 20-30 minutes, stirring occaisionally.
Pour in crushed tomatoes and paste and cook for another 20-30 minutes, continuing to stir. Add in the red wine vinegar, brown sugar and continue to cook for another 20 minutes. Finally add the cannelini beans and cook for 15-20 minutes.
Serve on toasted fresh bread with sliced avocado, a wedge of lemon and cracked pepper.
Sorry for the double recipe post but ice just been cooking a lot lately and wanted to share.
Erin xx
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