I have never been able to understand why are Baked beans are called ‘baked’. What is baked about it? I have childhood memories of super sweet baked beans over toasted soggy bread topped with coriander and chopped onions. ( Oh yes, we ate like that back in India)Mum used it as a quick fix breakfast for busy mornings. She was much against tinned food (that’s me now) but as haricot beans were not available she knew she had no choice,
Here in the recipe, I have tried to give you as many choices of beans as I know so that you do not fall back to the tinned can of Baked Beans. Cannellini, Haricot, White Kidney beans, Butter beans. Though are different in size and texture, it’s the fine haricot beans that are used in the tinned variety. The small size and the sweetness both blend together to give the baked beans a very unique sweetness. Further onions and capsicum are added to add crunch, bite and of course flavour.
I have used organic tinned tomatoes as the flavours come out beautifully (and considerably shortens the recipes) as compared to the fresh ones, but you’re always open to using fresh tomato puree by blanching the tomatoes and pureeing them as per the desired quantity and consistency.
The process includes
- Soaking the beans overnight
- Boiling the beans carefully
- Pan-frying the vegetable
- Adding puree
- Adding spices and flavours
It’s a fairly simple process and is ready in less than 30 minutes. Can be enjoyed for breakfast, lunch or dinner depending on what you are pairing it with bread, pita, nachos, crisps. So what are you waiting for ??
Baked Beans in Tomato Sauce
- 1-1/2 cupswhite beans haricot, pinto, white rajma, butter beans
- 1 cup finely chopped red or white onion 2 medium onions
- 1/2 cup finely chopped green capsicum 1 medium sized Capsicum
- 1 cup tomato paste/passata bottled or fresh
- 1 tsp paprika or to taste
- ½ teaspoon smoked paprika
- 1 vegetable bullion organic and salt-free
- 2 tsp olive oil or any vegetable oil
- 2 tbsp brown sugar add more if you like it sweeter
- 1-1/2 tsp barbeque /brown sauce/ I prefer the brand HP/ketchup
- Salt to taste
- Soak beans overnight or at least 6-7 hours.(easy for digesting and cooking) Pressure cook beans in 2 cups of water and 1 teaspoon of salt. Cook for 1 whistle. Alternately cook in an open pan add enough water ( around 1’’ above the beans) and salt to cook through. The beans should hold a little shape. Do not mash. Keep aside.
- In a deep pan add olive oil and add the chopped onions and add capsicum. Cook briefly.
- Add tomato paste, veg bouillon, and chilli powder and mix well. Add sugar and boiled beans along with the boiled water (if any remaining)
- Adjust salt if needed (remember salt was added while boiling the beans and the bullion has salt if not using salt-free) Add the barbeque sauce. Mix well.
- Bring to a light boil. Add water if needed.
In India, we would eat these beans topped with chopped red onion, chillies and coriander. You could top it some parsley and cheese if you desire or nothing at all.
Serve it warm with crackers, bread, crisps or nachos.