'Baked' beans

Making baked beans from scratch isn't all that difficult. And it's way tastier!

Ingredients

• 1 cup dried haricot/navy beans, soaked in water overnight

• 1 bay leaf

• 1 small onion, diced

• 3 - 4 cloves of garlic, crushed

• 1 can of chopped tomatoes (approx. 400g)

• 2 tbsp tomato purée

• 1 - 2 tbsp dark brown sugar

• 1 tbsp vinegar (any kind)

• 1 tsp dried chilli flakes or 1 fresh chilli, or to taste

• Salt, to taste

• 1 tbsp chopped fresh coriander

• 50g unsalted butter

Method

• 1. Rinse the beans. Put beans in a pan with the bay leaf and a pinch of salt. Cover with water and bring to the boil. Simmer until the beans are cooked. I use a pressure cooker: add just enough water to cover the beans and a few drops of oil (to reduce foaming); bring it to pressure, reduce heat and cook for 5 minutes; remove from heat and let the pressure release naturally before taking the lid off.

  2. Drain the beans and return to pan. Add all the remaining ingredients except the chilli (if using fresh chilli), coriander and butter. I only add 1 tbsp of sugar at this stage. Fill the tomato can with water and add this to the pan.

  3. Bring to the boil, reduce heat and simmer for about 30 minutes, stirring occasionally, until the sauce has thickened To coat the beans.

  4. Add the coriander, green chilli (if using) and the butter. Stir well and taste. Adjust seasoning (sugar and salt if needed).

  5. Remove from heat.

Variations

• 1. Increase your veggie intake by adding some finely diced celery and carrots.

  2. Add a cup of shredded mustard greens. Omit chilli and coriander leaves.