Home made Baked Beans
One of the essential ingredients of our award winning Full Scottish breakfast (we won best breakfast in Scotland this year) are our home-made baked beans, quite different from the bought varietys, less sweet and more savoury, and definitely more rustic.
We use Cannelini beans for our recipe, rather than the more traditional Haricotas they are slightly larger with a better texture and we prefer the dried variety rather than the pre-cooked ones in tins although if your short of time they are a good standby, just remember to drain them well and even to give them a carefull quick wash to get rid of the slightly tinny flavour that comes with being pre-cooked
For your home-made baked beans:
250grms of dried Cannellini beans, soaked overnight and then cooked in un-salted water until just tender, this can take between 1 & 2 hours depending on how fresh the beans are.
1 red onion finely chopped
2 cloves of garlic finely chopped
1 sprig of fresh thyme leaves carefully removed from the stem and roughly chopped
a pinch of dried oregano
1tbs of Treacle
1k of best quality tinned chopped tomatoes
salt & pepper to taste
Start by frying the onions in a little sunflower oil, when a nice golden brown add the garlic, thyme and oregano stir and fry for another couple of minutes being careful not to burn the garlic, now add the chopped tomatoes and treacle, bring to the boil and then simmer for around ten minutes, now take of the heat and liquidize the sauce, add the cooked beans and return to a low heat simmer very gently for around a further 20 minutes.
If your beans are really soft when you add them to the sauce you should add the seasoning at the same time, this will stop them becoming a beny mush, rather than baked beans, if they are still slightly al dente leave the seasoning until the end.
And now all you need is a full scottish breakfast to go with them!