A Quick and Easy Supper Recipe for All the Family
More a case of ‘Dadda, What’s for Supper?’ today. Homemade baked beans are a really delicious supper suggestion and the perfect warming accompaniments to a buttery slice of toast or a jacket potato, after standing around a bonfire watching fireworks. I have memories of freezing toes in wellies even as I type.
My husband, who firmly believes that a real English breakfast is not complete without a side of baked beans, came across a recipe for Boston Baked Beans and made a few tweaks to create this version, which is much more time and effort efficient. The freezer is now stocked with the leftovers ready to use another day – which will be easier than opening a tin without a doubt, with none of the colourings and significantly less salt and sugar. Yum, nutritious and soooo simple.
Bonfire Night Boston Beans
Prep in 20 minutes, cooks in 90 minutes
Ingredients and suggested quantities:
1 large white onion, diced
3 cloves of garlic, crushed
1 sprig of thyme
1 tsp dried oregano
½ tsp fennel seeds, crushed
1 tsp ground cumin
2 tsp English mustard
1 tsp smoked paprika
1 tbsp dark Muscovado sugar
1 tbsp golden syrup or black treacle (whatever you have in the cupboard)
1 tbsp tomato puree
1 tin chopped tomatoes
A good slosh of Worcestershire sauce
1 bay leaf
1 tin of cannellini beans, stained and rinsed
- Pre-heat oven to 160c
- On the hob, heat some olive oil with the onion until bronzing in an oven proof casserole dish
- Add the crushed garlic with the herbs and spices, stir and cook out for a few minutes
- Then add the sugar, syrup, puree, chopped tomatoes and continue cooking on the heat for 5 minutes.
- Add the bay leaf, Worcestershire sauce, the tin of cannellini beans and 1 tinful of water. Stir, cover and pop in the oven for 90 minutes
- After 60 minutes, stir and put back in the oven with the lid off.
If you like, you could add some bacon lardons or roughly chopped chorizo at the initial stage with the onions to make the dish a little more substantial. We served them simply with buttered toast, a dollop of crème fraiche and some grated strong cheddar.
Empty plates and full tummies all round.