Maple Baked Beans on Toast

 
Some days are just busy.  The last few days this week I have been busier then a "Hen hauling wood" as my old friend Leona would say!  Writing articles, doing laundry, appointments, etc. They say there is no rest for the wicked!  I must have been rather naughty lately I guess! 
 
Just because you are busy and don't have a lot of time that doesn't mean you can't get something tasty on the supper table!  These Maple Baked Beans on Toast are the perfect light supper entree for when you have a bit more on your plate to handle than normal.
  
With a little bit of pre-prep, they basically cook themselves!  Its amazing what you can do with a few store cupboard ingredients!
 
This tasty recipe uses things I generally have in my larder at all times . . .  tinned cannellini beans, a good bottled tomato passata . . .
  
Maple syrup, a good balsamic vinegar.  Today I used a Maple Balsamic from ilGusto, but you could us any good Balsamic vinegar.  Since I also use pure Maple syrup I felt the Maple Balsamic would add a nice touch and more maple flavor.  It did.
 
I used a bottle of Ciro Passata Rustica today . . . it is lovely and thick and has a nice tomato flavor. If you can't get that you could use ordinary passata or even tomato sauce.  I don't think that it will taste as rich and luxurious however as this does  . . .
 
You will still end up with a terrifically tasty dish however! 
 
I started by softening some thinly sliced shallots in a bit of light olive oil along with some crushed garlic.
 
Try not to let them brown  . . .  you just want them softened  . . .
 
After that you just stir in the passata, the vinegar and maple syrup.  Let that cook for a few minutes and then stir in the beans.  If you think its too thick, you can add a bit of boiling water, but you shouldn't need much.
 
Bring to the boil, cover and then pop into a warm oven where they can braise away for a time until you are ready to serve . . .
 
At that time the flavours will have melded beautifully and you will have a dish fit for a king!  All you need is some buttered toast to ladle it onto!
  
These always go down a real treat.  Vegetarian.  Delicious.  High fibre, low in fat. You can't lose!
  

Maple Baked Beans on Toast

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With ImageWithout ImageYield: 3 - 4
Author: Marie RaynerThese are delicious. If you can think of it, do try to make them the day before. The flavours get even better overnight, but they are still really delicious on the day!

ingredients:

• 3 shallots, peeled and thinly sliced
• 1 fat clove garlic, peeled and crushed
• a splash of olive oil to fry
• 200g tomato passata (3/4 cup, sieved tomatoes)
• 200g tin of Cannellini beans, drained and rinsed (14 ounce tin)
• 1 TBS Maple Syrup
• 2 TBS Maple Balsamic vinegar
• fine sea salt and freshly ground black pepper to taste
• hot buttered toast to serve

instructions:

How to cook Maple Baked Beans on Toast

1. Preheat the oven to 180*C/350*F/ gas mark 4.  
2. Heat the oil in a medium oven-proof casserole dish over low heat.  Add the shallots and garlic.  Cook, stirring frequently, without browning, until softened.  Add the tomato passata, vinegar, and maple syrup.  If you think it is too thick, you can add a couple TBS of water.  Bring to the boil, then reduce to a simmer and cook for about 5 minutes.  Season with salt and pepper and stir in the drained beans.  Cover and place into the preheated oven.
3. Bake for 70 to 80 minutes, stirring occasionally. If you think they are getting dry, you can add a bit of water. 
4. At this point you can either transfer to a container, cover and chill in the refrigerator overnight, reheating gently over low heat when you wish to serve.
5. Make some toast, butter it and ladle the hot beans on top.

NOTES:

If you can't get Maple Balsamic, you can use ordinary balsamic vinegar.  Also if you are not fond of maple you can use honey or soft dark brown sugar in an equivalent amount.Created using The Recipes Generator
 
I used a good whole wheat bread today as that is what I had, but a rustic sour dough also goes very well.  It also goes without saying that the leftovers taste even better when gently reheated a day afterwards.  In fact you could make them ahead and then just reheat when you are ready to eat.  Happy  days!