Baked beans are, of course, a British staple, and they always come from cans. Some can
taste acceptable, but they're a far cry from haute cuisine. At the other end of the
scale are peasant dishes like cassoulet, which
are also sort of the same thing.
This dish here is one I'm working on as an accompaniment for bacon and eggs, and thus closer
in intention to the tinned British food. It's my intention for it to taste much better.
There are a number of recipes on the web. I took a look at them and marvelled, in
particular the amount of simple sugars that go into most of them. But they did give me some
ideas. This version is the latest, based on my attempts on 25 January 2017; see below for earlier
dried white beans
oil for frying
tinned tomatoes (400 g can)
beef stock powder
water (to cover)
Soften the beans by boiling in water and leaving to soak for 2 hours, or by soaking
Purée the onions. Fry in oil until dry but not brown.,
Transfer to a cooking pot, add all the remaining ingredients, except the salt, bring to
the boil and simmer for 30 minutes.
Add salt, continue to simmer until cooked, about 4 hours.
This recipe is the latest in a series of attempts. Previous recipes at: