I’ve been working on this recipe for a while, trying hard to perfect the slightly orange colour of a tin of shop-bought beans. The closest I got was by adding butternut squash, but the taste and texture just wasn’t right. I’ll keeping working on it, but in the meantime here’s a pretty good recipe for homemade baked beans that 3/4 of our household absolutely love (the 1/4 that doesn’t is 2 years old at the moment so I’m hoping she can be convinced to try them soon).
1 onion, finely chopped
3 carrots, finely chopped
1 tbsp olive oil
1 x 400g tin of chopped tomatoes
1 tsp mustard powder
2 tsp brown sugar
2 tsp black treacle
2 tbsp tomato purée
275ml vegetable stock or water
2 x 400g tins of haricot beans (or 1 x haricot and one other, I used borlotti beans here), rinsed
Preheat the oven to 140°C.
Heat the oil in a large casserole dish with a lid. Add the carrots and onions, cover and cook for 10-15 minutes with the lid on, stirring occasionally, until soft. Add all the remaining ingredients apart from the stock and beans. Stir well and cook for 10 minutes. Then blend into a smooth sauce.
Add the beans and the stock or water, stir well and cook in the pre-heated oven for 3-4 hours with the lid on. Stir occasionally. Season to taste.
This recipe is adapted from a Rose Elliot recipe for Boston baked beans.