home-made baked beans

I wasn't too sure about baked beans as a child, and only liked them if they were piping hot. As soon as they started to cool, I thought they were weird and gross. I still like them hot, but I do have a much greater fondness for legumes in tomato sauce these days. These home-made beans are nothing like the stuff from tins, but are just as good, if not better.

There are lots of recipes out there for home-made baked beans. I am sure mine is not the best, but I love eating these with anything. They are moreish, creamy, savoury and not too sweet. And I don't put bacon in mine like a lot of recipes do. This time I used two tins of butter beans and one of cannellini, but the bean choice is flexible. You could also cook the beans from dried, soaking overnight first and then boiling them for an hour with some celery and bay leaves, but this is much quicker and makes not too much difference. Anyhoo, this is what I made the other day, served with grilled sausages and broccoli.

3 tins beans in water, drained and rinsed
2 tbsp light olive oil
1 large onion, finely chopped
1 stick celery, finely chopped
3 cloves of garlic, crushed
500ml tomato passata (or you can use a tin or two of tomatoes)
2 bay leaves
1 tsp smoked paprika (If your variety is hot, then maybe use less)
1 tsp worcestershire sauce
1 tbsp maple syrup
1 tsp English mustard
a little pinch of ground cumin
a little pinch of ground cinnamon
a dash of soy sauce (because I can't help myself!)
salt and pepper
1-2 tsp red wine vinegar to balance the sweetness

Preheat the oven to 170C. In a lidded casserole dish, saute the onions, garlic and celery for about 15 minutes until soft. Add everything else except the vinegar, bay leaves and beans and bring to a simmer, stirring well. I like to taste the sauce at this point and I will probably add a little vinegar because I don't like it too sweet. Season the sauce and then add the drained beans, bay leaves and enough cold water to cover everything. Bring to a simmer then turn off the heat, cover the dish with the lid and place in the oven. Because we are using already cooked beans, this can be ready as soon as you like, but about an hour and up to two hours in the oven is best, I think. Check it regularly to give it a stir and top up with water - don't let the beans dry out! Taste at various points and adjust the seasoning/vinegar/maple syrup to your taste.

The random pinches of spice were added by me to an old recipe, just because I like to mess around with things. I think they add a bit of depth. I also use less maple syrup than others - you can use 2 tbsp if you like. And I sometimes add some chilli powder for a little kick of heat. Whatever works for you...