I detest baked beans. Well at least, baked beans that come from a can. Yuk! An even worse, canned spaghetti. Slimy, salty and detestable, i will not touch the stuff. And don't be fooled into thinking that this is just some food snobbery! I happily sit down to canned soups and even (gasp) canned Bolognese sauce (which i secretly adore shh!).
However, home made baked beans are a thing of fuzzy, comforting joy. Rich and satisfying, with smoky meats and perfectly tender beans, they are something everyone should make on a cold winter's day. This version is perhaps a little extravagant, but you could replace the meats with just ham or bacon and still have a delicious dinner.
Ingredients (Serve 3)
- 1 cup dried harricot beans
- 2 short rashers bacon
- 1 chorizo
- 100gm gypsy ham
- 2 sprigs thyme
- 2 cloves garlic
- 1 medium onion
- 1 tbsp tomato paste
- 1 tbsp butter
- 1 tbsp olive oil
- 2 tbsp fresh parsley
- 4 tbsp white wine
- pepper to taste
Soak the dried beans overnight in water
Place in a pot with thyme, garlic and the sliced onion. Cover with water and bring to the boil
Reduce heat and simmer for 1 hour.
Drain and pick out the onion and thyme.
Cut the bacon and ham into strips and slice the chorizo into coins.
Heat the olive oil in a saucepan over medium heat and add the bacon.
Saute for 1 minute.
Add the chorizo and ham and saute for a further 2 minutes.
Add the white wine, beans and tomato paste and cook for a further 5 minutes.
Stir through the butter and parsley and season to taste with pepper.
Serve with crusty bread.