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Greg's baked beans
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Baked beans are, of course, a British staple, and they always come from cans. Some can taste acceptable, but they're a far cry from haute cuisine. At the other end of the scale are peasant dishes like cassoulet, which are also sort of the same thing.

This dish here is one I'm working on as an accompaniment for bacon and eggs, and thus closer in intention to the tinned British food. It's my intention for it to taste much better.

There are a number of recipes on the web. I took a look at them and marvelled, in particular the amount of simple sugars that go into most of them. But they did give me some ideas. This version is the latest, based on my attempts on 7 September 2017. See below for earlier attempts.

Ingredients

Makes about 3 kg, depending on moisture content. Portion size is about 100 g for a normal portion, though I prefer about 160 g.

quantity       ingredient       step
750 g       dried white beans       1
400 g       onion       2
75 g       oil for frying       2
480 g       tinned tomatoes (800 g can)       3
25 g       tomato purée       3
      smoked ham skin to taste       3
up to 500 ml       water (to cover)       3
40 g       beef stock powder       4
16 g       salt       4

Preparation

  1. Soften the beans by soaking overnight, or by boiling in water and leaving to soak for 2 hours.
  2. Purée the onions. Fry in oil until dry but not brown.,
  3. Transfer to a cooking pot, add all the remaining ingredients, except the salt, bring to the boil and bake in oven at 120° for 30 minutes.
  4. Add salt and stock powder, mix well. Continue to bake until cooked, about 4 hours.

Prior versions

This recipe is the latest in a series of attempts. Previous recipes at:


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