Cowboy Baked Beans
Now, don't get me wrong, I'm all for a good old can of baked beans from the cupboard when you're in a hurry to feed the kids, or yourself for that matter, but if you want to take the humble bean to the next level, you should try making them from scratch. They are wholesome, filling and great on a cold winter evening by the fire, or for breakfast with some fried free range eggs on top of a buttered English Muffin.
- 1 tbsp Olive Oil
- 4 rashers of Bacon, finely chopped
- 2 tsp Dry Mustard Powder
- 1 medium Brown Onion, halved and finely sliced
- 1 x 400g can of Borlotti Beans, drained and rinsed
- 1 x 400g can of Cannellini Beans, drained and rinsed
- 1 x 400g can of Whole Peeled Tomatoes
- 1 - 1 & 1/2 cups of Vegetable Stock
- 2 tbsp Tomato Paste
- 1 tbsp Treacle
- 2 dried Bay Leaves
Pre heat your oven to 180c.
Heat the oil in an oven proof dish over a medium to high heat. Add the onion and bacon and cook for around 5 minutes or until the onion softens, but not browned.
Stir in the mustard powder and and cook stirring for 30 seconds, or until fragrant.
Add the borlotti and cannellini beans, tomatoes, vegetable stock, tomato paste, treacle and bay leaves and stir with a wooden spoon breaking up the tomatoes (or you could use a can of diced tomatoes) and bring to the boil.
Cover the dish with the lid and bake in the pre heated oven for 30 minutes.
Uncover and cook for a further 15 minutes, stirring occasionally until the sauce thickens.
Season with salt and pepper to taste.
Serve while hot in bowls with crusty bread for dinner, or with fried eggs and muffins for a great Sunday breakfast or brunch.