homemade baked beans

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Can anything beat or even match the infamous tin of Heinz Baked Beans??

Little fact for those of you who are a foodie geek, like me; Heinz sells 1.5 million tins of baked beans a day!!!!

I have made my attempt, as promised in my previous ‘Spanish Omelette’ blog post, these homemade baked beans are the perfect accompaniment, or if you just fancy beans, pour them over your favourite slab of toasted bread.

These homemade beans are a one pot wonder, the recipe can be easily adapted to personal tastes and can be made for as many or as few people as you like. I added HECK sausages, sun-dried tomatoes and green chillis to mine this morning, they were delicious! Tangy, tasty, tomato-y beans!

top tips

A splash of ketchup, mustard or HP sauce always goes down well.

Larger batches of the recipe can be made, cooled and stored in the fridge in a container.

Great over a jacket potato or incorporated into a chilli for the perfect winter warmer.

ingredients

400g white beans (such as haricot blanc)

75ml rapeseed oil

200g chorizo

2 x 400g chopped tinned tomatoes

2 tbsp tomato purée

150g soft dark brown sugar

200ml red wine vinegar

salt and freshly ground black pepper

method

In a large saucepan, heat the rapeseed oil over a medium heat. Add the chorizo and fry.

Add the tinned tomatoes, tomato purée, sugar, vinegar and 500ml/18fl oz water.

Bring to the boil and then add the drained beans.

Reduce the heat to low and cook for 1½-2 hours, or until you have a thick sauce with soft tender beans.

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Published by bydevaney

Hello, my name is Harriet Devaney and welcome to my blog. First things first, here is a little about me. I am 28, I used to work for West Midlands Ambulance Service until I met my boyfriend. Jimmy is a DJ and I now get to travel around the world with him photographing his career. We are based in Cheshire most of the winter and Ibiza through the summer months. I am a HUGE foodie. Always have been. My love for food begins with my mum, she is a caterer for a whole host of events and I grew up trying and tasting foods for small dinner parties to 500 person weddings. It wasn’t until I reached my late teens I noticed I felt ill or uncomfortable eating certain foods, I went to the drs and was told it was up to me to work it out with trial and error. I tried everything I could think of to try and solve what was making me swell. This was VERY FRUSTRATING!! It has taken me the best part of my twenties to learn and understand my intolerances within food. It’s been a long old, frustrating road but now I finally go for months without bloating, heartburn, gas, or just a general nausea feeling. I used to dread agreeing to go out to eat or round to someone’s house, because of the aftermath that would occur due to hidden ingredients in the food. Even when asking for ‘no onions’, plates would come out covered in chives or a spice used would have onion and garlic powder in. In turn I would then blow up, to the point I would look 6 months pregnant, sometimes for up to three days after the meal. So uncomfortable!! Alongside my sensitivity to all in the allium family, I am also gluten free. To a person with no intolerances I am a very fussy person but actually over the last 9 years I have learnt to cook dishes bursting with flavour, and these are what I want to share with you, to help those with the same or similar problem and to give ideas to those who are interested in learning about alternatives. This blog will take you on my journey, my food knowledge and how I cope with a life built around avoiding shit. #ANTIALLIUM I hope you love it!!

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