My first choice from The Cookbook Guru book of the month, Tessa Kiros’s ‘Falling Cloudberries’ is a baked beans recipe.
I have been wanting to make my own baked beans for ages, the thing is, I have absolutely no reasons or excuses to offer as to why I haven’t yet.
That’s all about to change.
I borrowed a copy of the book from one of the local libraries though having had a look at it wouldn’t mind owning a copy.
Such a diverse collection of recipes and so well set out. I have little bits of paper poking from between the pages as bookmarks for the recipes I want try and the beans are first off the rank.
Now, I couldn’t help myself and have altered the recipe a little (maybe one day I’ll follow a recipe to the letter, maybe???)
What you’ll need is…
1 x 400g can of butter beans – drained and rinsed well
1 Tbls olive oil
1/2 onion – thinly sliced
3 cloves garlic – finely chopped
1 stalk celery – finely diced
200g canned diced tomato (diced fresh tomato will work too)
2 Tbls bread crumbs
2 – 3 Tbls finely chopped parsley
Heat the oil in a fry pan and add the onion. Saute until soft and just starting to colour around the edges.
Take off the heat, add the garlic, celery and tomato and season well with salt and pepper. Stir in 100ml water.
Put the drained beans in a deep ovenproof dish and pour the tomato sauce over it. Give it a gentle stir, cover it with foil and bake at 180oc for 40 minutes then remove the foil and give it a gentle stir adding a little more water if the beans are getting too dry.
Sprinkle with a couple of dashes of worcestershire sauce (totally optional) and the bread crumbs and return to the oven, uncovered, for another 30 minutes.
The beans should be very tender and golden on top and the sauce should be thick and sticking to the beans.
Sprinkle the parsley on top and it’s ready.
This makes a great accompaniment to roast or grilled meats or just spooned over lightly grilled sourdough bread.
I served it with grilled lamb chump chops and a mint and garlic yoghurt sauce.