Homemade baked beans have been popping up on cafe breakfast menus of late. This is a delicious version my lovely friends, Sam and Rhianna, taught me and I'd like to share it with you.
This recipe takes over an hour to cook so I like to cook it the night before and heat it up when I'm ready to eat.
1 garlic clove, crushed
1 red onion, finely diced
400g crushed tinned tomatoes
2tbsp tomato paste
2tbsp red wine vinegar
1tbsp brown sugar
400g cannelini beans
fresh bread, sliced and toasted
Heat olive oil in a frypan over very low heat. Add garlic and onions to the pan and cook until caramalised; about 20-30 minutes, stirring occaisionally.
Pour in crushed tomatoes and paste and cook for another 20-30 minutes, continuing to stir. Add in the red wine vinegar, brown sugar and continue to cook for another 20 minutes. Finally add the cannelini beans and cook for 15-20 minutes.
Serve on toasted fresh bread with sliced avocado, a wedge of lemon and cracked pepper.
Sorry for the double recipe post but ice just been cooking a lot lately and wanted to share.