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.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,500 components and hundreds of compositions!
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.