Recipes

Baked beans (V)

For ages, I have been watching my family members eating tinned baked beans for breakfast, unable to join in because of the tomato sauce which is high in glutamates, amines and salicylates (not to mention plenty of salt & sugar)!! The result was wonderfully satisfying! Even my family members who are used to the over-flavoured commercial version pronounced this ‘surprisingly edible’ – thanks Renee

89bakedbeans

300g (1.5 cups) dried beans – navy, cannellini or flageolet (or can use a can of chick peas, a can of red kidney beans and a can of cannellini beans, drained)
1 leek, washed and sliced
1 clove garlic, peeled
2 x 5cm pieces celery
2 tbsp brown sugar
1/4 tsp citric acid
3/4 tsp saffron threads
salt to taste

Wash dried beans, soak overnight with 1.5 litres water, drain the next day; or use canned beans. Use a heavy-bottomed pot for slow-cooking. Put beans and leek in saucepan.  Tie the garlic and celery into a bouquet garni with a piece of string and add this to the pot. Pour in enough water to cover the beans. Simmer uncovered for about 1 hour or until tender. Remove the bouquet garni.  Add the sugar, citric acid, saffron and salt. Simmer for another 10 minutes.

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