Baked Beans My Way

Usually we simply think of baked beans as the canned variety and that’s that. Indeed, many may wonder why go to the trouble of making your own at all. But have you heard of Boston Baked Beans? Middle Eastern haricot bean stews? Tuscan bean casseroles? So reflective of peasant cooking through long winters …

However, my recipe is not your average baked beans - in fact it’s almost ‘adult only’ in terms of the robust flavours involved. Don’t be alarmed at the blend of sweet and savoury - the beans can handle it!

My memories of this dish go back to living in America as a teenager and having baked beans for Sunday supper after spending really cold days horseriding with my host family on their ranch. (I love having such food memories to accompany me as I prepare many ‘dog-eared’ recipes)

Baked Beans My Way are a regular winter favourite - prepared a few times over the cold months when full flavours and a fair serving of carbohydrates are required for satisfaction and sustenance. Go walking, bike riding, whatever, and come home to the beans slowly cooking in the oven and the aroma filling the kitchen!

Baked Beans My Way

Ingredients

• 500g dried cannellini beans
• 4 cloves garlic - peeled and flattened with the side of a large knife
• 1 large onion - cut into halves
• 1 ham hock or some bacon bones - have your butcher cut them into smaller, manageable sections
• 1 T  prepared English mustard
• 1/2 cup brown sugar - don’t pack it too firmly
• 3/4 cup molasses - usually available from health food stores
• 1/4 teaspoon ground cloves
• 2×400g cans of diced tomatoes
• 140g tomato paste
• 4 - 6 pork sausages
• A 2cm thick piece of bacon or ham cut into smallish chunks

Method

1. Soak beans overnight in lots of cold water - or boil uncovered for 10 minutes or so and let cool and soak for about 3 hours (allow about 1 litre of water per 1 cup beans)
2. Drain beans and cover generously with fresh water, adding the onion, garlic cloves and the ham hock or bones (don’t add salt at this stage - it retards the cooking of the beans)
3. Bring beans to boil and then simmer over low heat till they’re almost tender - 1 1/2 hours or so
4. Towards end of cooking time fry the sausages and the bacon or ham quickly till just browned - drain - cut sausages into bite-sizes pieces
5. Drain beans - reserve liquid it may be needed to add moisture later on but discard the onion, garlic and bones
6. In a big bowl mix the beans with mustard, sugar, molasses, ground cloves, diced tomatoes, tomato paste and pepper - stir really well
7. Add the sausages and ham
8. Place mixture into an ovenproof dish with a secure lid and bake for about 1 1/2 hours on 170C
9. Season with salt and pepper to taste
10. Serve with lots of thick buttered slices of toast - and followed by a green salad if supper is the go
11. Serves 8 - see My Tips

My Tips

• This recipe can be halved without too much fiddle
• Get use to thinking ahead for the soaking stage - it feels good to make a start well ahead of time
• You can top with breadcrumbs before baking if you want a crunchy finish
• Make the baking pan an oven-to-table one so that the beans are served into bowls at the table - preferably of the rustic kind for this is a rustic meal after all
• The method of bringing beans to boil and then soaking for just a few hours instead of overnight can be used to hasten the hydrating period for other beans too
• This recipe makes a generous amount of baked beans - so depending on whether you’re planning it for supper or a weekend breakfast you’ll probably have more than enough for 8+ people
• I’ve never needed to use the reserved liquid from boiling the beans but like to keep it just in case the beans dry out a little in the baking stage

27 July 2010/In the Kitchen/Food for Thought

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