Here in Australia and over in the UK, baked beans are a popular breakfast dish, and for good reason. It’s nutritious, filling and darn tasty. Homemade baked beans is nothing like the canned variety which is tasteless and slimy. This baked beans recipe is extremely healthy and has a great depth of flavour due to 2 extra (simple) steps that most baked beans recipes do not have.
This recipe can be made using either dried or canned beans – I’ve provided instructions for both. Where possible, I prefer to make this using dried beans because the texture of the beans is slightly better, but it’s only a slight difference.
- 14 oz / 400 g white beans , soaked for at least 4 hours (or overnight)
- 4 tbsp olive oil
- 2 medium brown onions , finely chopped
- 6 garlic cloves , finely chopped
- 2 tbsp tomato paste
- 1 cup red wine
- 28 oz / 800 g tin crushed tomatoes
- 1/2 cup water
- 1 tsp ground white pepper
- 3 tsp salt
- 2 bay leaves
- 3 tbsp brown sugar
Bring a large pot of water to boil (do not add salt to the water), add the drained soaked beans and simmer for 30 minutes.
Drain the beans.
Heat olive oil in the same pot over medium low heat.
Add onions and garlic and cook slowly for 10 to 15 minutes, until sweet and translucent.
Add the tomato paste and cook for 2 minutes.
Add the red wine and reduce by 1/2.
Add the remaining ingredients, including the drained cooked beans.
Bring to boil, then cover and simmer for 1 hour, stirring occasionally.
The beans should be relatively thick so it can be piled onto bread without the sauce running all over the plate. So if it is too runny, then remove the lid and simmer for a bit longer until it thickens.
Adjust seasoning to taste.
Serve on toast.