Nope, not me! I really, really, really did not like baked beans – well, not until now!
My man K has always loved baked beans (from the can) over toast. I truly did not like to make this meal for him, believing it lacked nutrition with too much salt and sugar. However, this version, which I found online, has satisfied my need for a tasty, nutritious meal suitable for breakfast, lunch or dinner.
We do encourage you, Dear Ones, to set to task upon the following recipe; we know you will not be disappointed.
I can’t take credit for this recipe, however, I have manipulated the original recipe somewhat; and this version is scrumptious!
Homemade Baked Beans – Serves 4 – 6 depending upon how hungry you are!
- 2 medium brown onions finely chopped
- 6 garlic cloves finely chopped
- 3 tbsp tomato paste
- 1 cup red wine – that you enjoy. Its flavour really shines through!
- 28 oz / 800 grams (2 cans) white beans – Northern, Navy, or Cannellini
- 28 oz / 800 grams (2 cans) crushed tomatoes
- 1/2 cup water
- 1 tsp ground white pepper
- 2 bay leaves
- 1 tbsp Tamari or Soy Sauce
- 2 tbsp maple syrup
- In a large pan add a few tablespoons of water to which you’ll add the chopped onion and garlic. Slowly sauté for 10 to 15 minutes, until sweet and translucent. Refresh with more water, as needed, to ensure the mixture remains moist while cooking.
- Add the tomato paste and cook for 2 minutes.
- Add the red wine and continue simmering, reducing the mixture by 1/2.
- Drain and rinse the beans.
- Add the remaining ingredients, including the drained beans.
- Bring to boil, then cover and simmer for 1 hour, stirring occasionally.
- The bean mixture should be relatively thick so it can be piled onto bread (or a potato or sweet potato) without the sauce running all over the plate. So if it is too runny, remove the lid and continue to simmer until it thickens.
- Adjust seasonings to suit.
2020 Carolyn Page & The Collective Consciousness
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