Baked beans (White beans in tomato sauce)
The classic baked beans that star in the traditional English breakfast tend to come from a tin, but the combination of white haricot beans and tomato sauce is so good that a recipe for preparing them yourself is presented below.
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Ingredients
|
800 |
g |
chopped tomato, including juice |
|
As needed: |
|
olive oil |
|
2 |
|
cloves |
|
2 |
sprigs |
thyme |
|
2 |
sprigs |
rosemary |
|
2 |
sprigs |
sage leaves |
|
1 |
|
onion, finely chopped |
|
4 |
tbsp |
Worcestershire sauce |
|
1 |
tsp |
Tabasco sauce |
|
750 |
g |
white beans (haricot beans), soaked |
Preparation method
- Boil the beans in plenty of water for an hour. Skim off the foam regularly.
- Leave to cool in the liquid.
- Gently fry the onions in a little oil until they start to caramelise slightly.
- Take the herb leaves off the stem, and them to the frying pan, and fry briefly.
- Add the tomatoes, Worcestershire sauce, Tabasco sauce, cloves, and salt.
- Bring the mixture to the boil and simmer gently for 20 minutes.
- Transfer to a blender and blend to a smooth sauce.
- Sieve the sauce over a pan.
- Drain the beans and add them to the sauce.
- Cook the beans in the tomato sauce for another 30 minutes and then leave to cool.
- Season with salt and pepper.
Serving suggestions
- As part of a traditional English breakfast.
- In a composition with white fish, sweet pepper, and artichoke.
- As the basis for a white bean and tomato soup.