Baked Beans
SERVES 2 | 120 Minutes Total Time (30 Minutes if canned beans)
Ingredients
- 200g haricot beans
- 400 ml water
- 1 tsp apple cider vinegar
- 1 pinch sea salt
- 1 tbs tomato paste
- 1 pinch cayenne pepper
- 1 pinch black pepper
- 1 bay leaves
- 1 rosemary, sprig
- 1 thyme, sprig
- 1 clove, whole
- 1 tablespoons olive oil
Method
- Soak haricot beans in water for 12-24 hours, drain. Rinse well in cold water, drain. After rinsing, your beans are ready to be cooked.
- In a pan put the 400 ml water, apple cider vinegar, sea salt, tomato purée, cayenne pepper, black pepper, 1 bay leaf, rosemary, thyme, clove and olive oil.
- Cover the pan with a lid and put it into an oven. Cook at 120C for 4 hours. Stir occasionally. If the water evaporates before the beans are ready, add some more water. If at the end of the cooking time there is too much water left, just take the lid off and leave the pan in the oven for 15-20 minutes at a higher temperature (150- 180C).
- Note: If using canned beans, no need to soak, just rinse from the can and add all other ingredients into a pan. Cook for 30 minutes.
- Can be stored in the fridge for 3 days (or freeze) in an airtight container.
