Totally worth the (small) effort...
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| Home-made baked beans are a revelation; they just need a bit of planning |
67 knows that you can get a singleton tin of own-brand baked beans for all of 30p. Depending on the supermarket, they'll be decent and made even better with a shot of mustard, ketchup and a slick of hot sauce.
But honestly, making your own from scratch provides a much better product...and at even less than 30p per serving. There will almost certainly be leftovers and they freeze well in individual portions.
Kids love home-made baked beans even though - unlike tinned - levels of sugar are almost Nil.
Given the straightened times we are in, 67 makes no apologies for repeating this post from 2016.
Cooking with dried beans and pulses is simple. Yes, there is soaking overnight. Yes, there is boiling and draining. Twice.
But the results - tender beans with just a touch of resistance - are worth every minute. The beans absorb the juices they're cooked in and are so tasty and satisfying, you'll cook them again and again.
Boston Baked Beans - sweet & salty with an undercurrent of heat - are a classic American dish. 67's version makes it more tomato-y and moderates the heat. The base recipe is Vegan but there's a great variation for carnivores and a less spicy kids' versions that can be sweetened without sugar.
They're pretty versatile: add vegan cheese or ham/bacon for carnivores. 67's favourite? Adding thickly sliced vegetarian frankfurters*.
But the results - tender beans with just a touch of resistance - are worth every minute. The beans absorb the juices they're cooked in and are so tasty and satisfying, you'll cook them again and again.
Boston Baked Beans - sweet & salty with an undercurrent of heat - are a classic American dish. 67's version makes it more tomato-y and moderates the heat. The base recipe is Vegan but there's a great variation for carnivores and a less spicy kids' versions that can be sweetened without sugar.
They're pretty versatile: add vegan cheese or ham/bacon for carnivores. 67's favourite? Adding thickly sliced vegetarian frankfurters*.
The beans freeze well.
Cost: minimum £2 (cut costs by making your own sun-blush tomato bombs)
Feeds: a crowd; leftovers freeze well
Ingred:
450 gm/16 oz dried haricot beans (the best you can afford)
2 cloves garlic, grated
1 lge onion, thinly sliced
1 small red chilli, deseeded & cut into fine strips, or 1/3 tsp chilli flakes
1 bay leaf
2-3 tbsp molasses or black treacle or brown sugar
2-3 tbsp tomato ketchup
1 tsp dry mustard or 1.5 tsp Dijon or wholegrain mustard
1 tsp dry mustard or 1.5 tsp Dijon or wholegrain mustard
1/2 tsp dried ginger or 2-3 med slices of fresh ginger
1 tbsp Worcestershire sauce
1/3 tsp salt
350 gm sun-blush tomatoes (sun-dried will be too salty) (note: making your own is cheaper than buying)
Carnivore version:
350 gm/12 oz shredded cooked ham hock (Frugal Food: Ham Hock) plus the ham bone OR (for those without cholesterol issues) raw unsmoked back bacon
Kids' version:
No chilli or ginger and only half the mustard
1 tbsp Worcestershire sauce
1/3 tsp salt
350 gm sun-blush tomatoes (sun-dried will be too salty) (note: making your own is cheaper than buying)
Carnivore version:
350 gm/12 oz shredded cooked ham hock (Frugal Food: Ham Hock) plus the ham bone OR (for those without cholesterol issues) raw unsmoked back bacon
Kids' version:
No chilli or ginger and only half the mustard
unsweetened tomato juice (opt)
generous handful cooked sliced sausages or vegetarian frankfurters*
Method:
Method:
