One of our favorite suppers when I was growing up was my mother's homemade baked beans. Oh my but they were absolutely gorgeous. She would start the night before by soaking the dried beans overnight and then early the next morning, often even before anyone else was up, she began her magic with them . . . putting everything together and into her bean crock and into the oven, so that by the time we woke up we could already smell the deliciousness that was waiting for us later in the day!
Homemade baked beans are not a slow supper, but they are surely worth the wait. We always had them with weiners, or ham and thick slices of homemade bread. My mother always sprinkled vinegar on hers. She said it took away the "snap," meaning the musical after effects. My dad always liked to sprinkle sugar on his.
We sprinkled both on ours. What can I say. Try it, it's good.
I don't know what has happened to the weather lately, but today was bitter cold and we were craving something warm and comforting for our tea. I had been eyeing this recipe up in a book of mine called "The Vegetarian Pantry" by Chloe Coker and Jane Montgomery, for "Homemade Baked Beans." Today was the perfect day for me to make them.
I wouldn't exactly call them homemade, but after having made them todayI would say they taste pretty close to homemade . . . with an extra bit of a pizzazz. They were delicious actually and we both really, really enjoyed them. Whilst they were not really quick to make, they were worth the extra time. They made an excellent store cupboard supper. Todd had his in the British way . . . on toast.
*Cheat's Baked Beans*Serves 2 to 4Printable Recipe
A delicious way to get something which tastes like the from scratch baked beans my mother made, in less than half the time. Serve with plenty of crusty bread or cornbread to sop up all the tastiness!
2 TBS olive oil1 onion, peeled and finely chopped2 cloves of garlic, peeled and crushed1 TBS dark soft brown sugar1 TBS dark treacle or molasses1 tsp Dijon mustard1/2 tsp paprika (I like to use smoked)1 TBS Balsamic vinegar1 (400g) tin of haricot beans, drained and rinses (14 ounce)1 (400g) tin of chopped tomatoes in tomato juice (14 ounce)225ml of vegetable stock (1 cup)fine sea salt and freshly ground black pepper
Preheat the oven to 160*C/325*F/ gas mark 3.
Put the onion, oil and 2 tsp of water in a flameproof casseroe and cover with a lid. Cook gently over low heat for about 10 minutes, without allowing the onion to take on too much color. Add the garlic, brown sugar, treacle, mustard, paprika and vinegar. Stir to combine. Stir in the beans and tomatoes, as well as the stock. Bring to the boil and cook for two minutes. Cover with a lid and then transfer to the oven.
Bake in the preheated oven for 2 hours. If at the end of that time you think the consistency is too liquidy, put on the top over gentle heat and reduce the liquid to your desired consistency. Season to taste and serve hot with crusty or corn bread.
