Home cooked baked beans

Serves 6 as a side dish or 4 as a main course
Great for breakfast as it can all be prepared ahead and just heated up in the morning. Serve with crusty bread or toast to keep you going all morning.
Preparation: 10 min plus overnight soaking
Cook: 2 hours in the oven

Ingredients
250g dried haricot beans
125g spicy cooking chorizo skin removed (leave this out for a vegetarian version)
1tbsp olive oil
1 shallot finely diced
2 crushed garlic cloves
half tsp ground ginger
1 stick cinnamon
1 tsp smoked paprika
pinch of ground allspice
1 tsp english mustard powder
2 tblsp tomato puree
2 tbsp white/sherry vinegar
1 and a half tbsp brown soft sugar
a bay leave
a sprig of thyme
a splash of Maggi tamarind sauce or worchester sauce
salt and pepper

Method

Put the beans into a bowl and add enough cold water to cover plus another 2cm. Leave to soak overnight. The next day drain the beans and put into a saucepan with fresh cold water that covers and beans plus 2cm. Do not add salt. Bring to the boil and then simmer gently for 30 minutes. Drain.

Pre heat the oven to 140C fan/160C non fan/Gas mark 2. Chop the chorizo into small chunks. Heat the olive oil in a heavy casserole with a lid, add the shallot and fry until softened – about 5 minutes. Add the garlic, spices and mustard powder. Fry for another minute, add the beans then stir in the tomato puree, vinegar, sugar and herbs. Add 500 ml of water and bring to a simmer. Put on the lid and place in the oven for 1 hour. After 1 hour taste the sauce (not the beans as they are not cooked). Season with pepper (not salt) and add the tamarind sauce. The sauce should be slightly sweet and sour with a good depth.

If the dish is looking a little dry add another 50ml of water. Put it back in the oven for another hour, checking on it regularly if its too dry add more water, if its too wet take the lid off for the last 30 minutes. At the end of cooking check the beans are cooked and add a teaspoon of salt or to taste. Remove the herbs before serving.

NB: This reheats well the next day. Just bring it to a gentle simmer on the hob, adding a splash more water if it looks dry

 

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