Baked Beans

Recipes, Cooking tips and maybe some 'Home Made' secrets !
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Trev62
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Baked Beans

Post by Trev62 »

We made our first homemade baked beans today using an Amish recipe. Result.......... not bad, in fact, quite impressed by the flavour but although the texture was okay we will extend the bean soaking and pressure canning time. The recipe needs tweaking a bit for our taste but it does mean no more buying tins of baked beans.

Next up, tweaking the recipe and making chili flavoured baked beans.
"Not all those who wander are lost"
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Spreckly
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Re: Baked Beans

Post by Spreckly »

Well done both of you. Hope you get the recipe just right.
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lancashire lass
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Re: Baked Beans

Post by lancashire lass »

)t' I'm sure you'll perfect the recipe to how you like them.
Trev62
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Re: Baked Beans

Post by Trev62 »

Chili flavoured baked beans are cooking away at present, the flavour is good but we shall see how they taste after pressure canning tomorrow.
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manda
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Re: Baked Beans

Post by manda »

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 )t'
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(¸.✰´¨(¸.✰ Manda

Living our version of the Good Life with 1 dog (who feels like we're living with 4!), 1 cats, a few sheep and 11 chooks.
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manda
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Re: Baked Beans

Post by manda »

Nadia Lim (who's an NZ chef) Baked beans

1-2 tablespoons olive oil
1 onion diced
2 cloves garlic crushed
½ teaspoon ground cumin
2 teaspoons smoked paprika
½ teaspoon dried herbs
400 g can chopped tomatoes
3 tablespoons tomato chutney or tomato sauce
400 g can cannellini or butter beans rinsed and drained
400 g can kidney beans rinsed and drained
1 tablespoon Worcestershire sauce


Heat oil in a large fry pan on medium heat. Cook onion and garlic until soft, 3-5 minutes.
Add cumin, paprika, dried herbs, tomatoes, tomato sauce, beans and Worcestershire sauce. Simmer for 5-10 minutes until sauce has thickened.

You don't have to use cannellini beans or kidney beans for this – any kind of bean will work, or even lentils.
¸.•´¸.•*´¨) ¸.•*¨)✰
(¸.✰´¨(¸.✰ Manda

Living our version of the Good Life with 1 dog (who feels like we're living with 4!), 1 cats, a few sheep and 11 chooks.
Don't get your knickers in a knot..it solves nothing ~ just makes you walk funny
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