George Calombaris (one of the original Masterchef judges) baked beans are really nice.
1kg dried cannellini beans (or something else like Lima or great northern)
2 carrots, peeled and finely diced
4 sticks of celery, finely diced
2 brown onions, finely diced
4 cloves garlic, minced
3/4 cup tomato ketchup
4 cups passata (puréed tomatoes)
1.25 cups sherry vinegar
4 cups of brown chicken stock (or vegetable stock)
Olive oil
1. Soak the cannellini beans overnight submerged in water.
2. Sweat the diced vegetables over a medium heat in 3 tbsp of olive oil under translucent.
3. Add the remaining ingredients (except the beans) and bring to a simmer.
4. Strain the beans and add them to the pot. Cook for 5 hours or until the beans are just tender and have absorbed the stock.
You can make it in bulk and freezes well