It’s so simple to make your own baked beans. Not surprisingly, it’s much healthier and means less tinned food. This recipe is from our new Golden Door at home cookbook available to purchase online now.
1 whole head of garlic (you will only use 2 cloves in this recipe)
2 tablespoons olive oil
300 grams dried cannellini beans
1 carrot chopped into small dice
1 onion brown chopped into small dice
2 stalks of celery, finely diced
1 teaspoon chopped fresh thyme
1 teaspoon smoked paprika
2 cups of passata
100 g chopped kale or spinach
1 tablespoon of combined fresh herbs i.e. basil parsley chives
1 tablespoon white vinegar
- Preheat oven to 180 degrees Celsius
- Sit the whole head of garlic in square of foil, drizzle with oil and enclose in the foil. Roast for 30-40 minutes or until cloves are very soft when pressed. Allow to cool, then squeeze out the flesh of 2 cloves and mash with a fork. Store the rest in an airtight container in the fridge for up to one week.
- Cook beans as per packet instructions. Drain.
- Place carrot, onion and celery in a saucepan and sauté in about 3 tablespoons of water over medium heat for 5 minutes. Add thyme, garlic and paprika and continue cooking for 5-6 minutes or until vegetables are tender but still have a bit of bite. If mix appears too dry add a little more water. Stir in cooked beans and tomato sauce. Add kale and herbs and reheat gently.
- To poach the eggs, fill a stainless steel frying pan with water, add a splash of white vinegar and bring to the boil. Reduce heat to a simmer. Stir water, crack an egg into a ramekin then slowly pour egg into the simmering water. Cook for approximately 3 minutes. Cook 2-3 eggs at a time. Lift eggs out using a slotted spoon and set aside on a paper towel-lined plate.
- Place an egg on top of the beans and serve.