Baked Beans on Toast.
July 23rd, 2009
Although mostly I’d rather crack open a tin of baked beans, sometimes I feel like this grown up version even if takes hours of advance planning.
Makes four serves.
Ingredients.
- 2 cups dried beans soaked overnight (any beans will do but I always use a mix of borlotti, red kidney and cannellini)
- 1 brown onion, finely chopped
- 1 garlic clove, finely chopped
- 1 carrot, diced
- 1 stick celery, diced
- A bunch of thyme tied up with string
- 2 bay leaves
- 2 cups of stock
- 1 tin of chopped tomatoes
- A cup of chopped parsley
- A few mint leaves, chopped
Method.
In a frypan heat a little olive oil. Add the onion, garlic, carrot and celery and sauté on a high for 5 minutes.
Add all the other ingredients except the parsley and turn down to a simmer. Leave for about 2 hours.
Season with salt and pepper. Add the parsley and mint and serve with toast.