We gave Babybear some Heinz baked beans tonight with cheese and toast (what’s not to like, you’d think) but actually she wasn’t that fussed for them. I must say it did occur to me as I was eating mine that they did taste very salty.
So I haven’t actually made these before but I’ve had the recipe for ages. What was holding me up, you ask? Why, the molasses… I’ve searched high and low, from health food shop to supermarket for it to no avail. However, some Christian soul has finally put me out of my misery and told me that treacle (which I have in the damned cupboard) is the same thing. Durrrr.
Anyway, Franny’s recipe and her comments are below. Apparently they are very tasty. I’m not 100% sure about the bean soaking bit as I am rarely that organised so I reserve the right to used tinned haricots.
8 oz haricot beans
1 lb toms, skinned and deseeded (I used tinned and it is ok if maybe a little runny)
2 tbsp tomato puree
2 tbsp molasses
2 tsp mustard powder
3/4 pint hot stock (that’s three quarters, not 3 or 4 )
Soak beans overnight in large bowl covered with cold water. Drain well, put in sauce pan and cover with cold water by at least 2 ins. Bring to boil, skim surface, cover pan and cook at rolling boil for 30 mins. Drain well. Preheat oven to GM 2. Put beans in large casserole and stir in all remaining ingredients. Mix well. Cover casserole and cook for 2.5 hours. Stir gently and cook for another 35 mins or until tender and sauce thickened. (normally takes up to 4 hours to get really tender and not too runny IME).
Freezes well and is popular with dads as well as children. I normally cook at least double and freeze lots. It has been pointed out to me that with having to cook them for so long, and with baked beans being so cheap, that it is probably cheaper to buy them, but I would far rather have this sort with no salt and no artificial sweeteners. I think baked beans are a truly healthy food but the tinned sort normally have a lot of rubbish added. These are easy to make and also make the house smell lovely.
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what kind of stock do you use cheers
knowing Franny as i do… i’m gonna say veggie.
thank u very much i guessed it would be veg stock meat didnt sound quite right am gng to give them a go at the weekend sound good
Mmm, these look good! If you still have the urge to find molasses I’ve recently found some at holland and Barrett. They are a great iron source for veggies. Also for the less organised amongst us who don’t manage to remember to soak beans the night before, you can also do a quick hot soak: bring dry beans to boil, let bubble for a few minutes then turn off and let soak for an hour. Then cook like normal, in red kidney beans case boil hard for another ten minutes to break down hard to digest proteins. I learnt this trick from the fab Rose Elliot.