Baked Beans in Tomato Sauce

2015-03-16
Baked Beans in Tomato Sauce
  • Servings : 3-4
  • Prep Time : 15m
  • Cook Time : 60m
  • Ready In : 1:15 h

The recipe

Tinned baked beans in a tomato sauce is very much a British dish today, typically served on toasted bread, which is strange really as the small white beans, known as haricot beans in the UK, originate from Mexico and the most popular version of this dish is produced by an American company. It was first imported from the US and sold in Fortnum & Masons (London) in 1886 as an expensive foreign delicacy. The tinned baked beans, so popular here, is based on Boston Baked Beans, which contains pork and wouldn’t work so well on toast. This version of Baked Beans in Tomato Sauce is vegetarian and actually not baked. It is delicious and best served on toasted, buttered bread or with the traditional English fried breakfast of bacon or sausages and eggs.

Ingredients

  • 1½ tbsp fine salt
  • 250g dried haricot beans, soaked overnight
  • 1¼ tbsp vegetable oil
  • 1 garlic clove, crushed and finely chopped
  • 60g carrot, finely chopped
  • 40g celery, finely chopped
  • 200g tinned tomatoes
  • 2 tsp white wine vinegar
  • 2 tbsp tomato purée
  • ¼ tsp salt
  • ½ tsp dark brown sugar
  • 1 tsp black treacle
  • 1 tsp corn flour

Method

Step 1

Dissolve the 1½ tbsp of fine salt in 2 litres of cold water and add the beans, leaving them to soak for at least 8 hours, then drain and rinse. Put them in a large saucepan with fresh water and bring to the boil. Turn the heat down and simmer gently until they are tender. This may take from 30 minutes to over an hour, depending on the quality and age of the beans. Drain and reserve the cooking liquid.

Step 2

Meanwhile, to make the sauce, heat the oil in a medium sized saucepan over a moderate heat, turn the heat down and gently fry the garlic, carrot and celery, for about 20 minutes or so, until softened.

Step 3

Add the tomatoes, vinegar, tomato purée, salt, sugar and treacle. Simmer for about 10 minutes, allow to cool and then puree in a blender until smooth. Mix the corn flour with a little water to make a paste and add to the sauce and mix in well. Stir in some of the cooking liquid from the beans to create a sauce to coat the beans, but not too runny or it will make your toast soggy. Season to taste and add the beans. Stir and simmer for 15 minutes. Serve hot.

Recipe Type: Ingredients:
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