Baked beans recipe

By Angela Boggiano

Serves 8
Takes 10 minutes to make, 2½-3 hours to cook, plus standing and overnight soaking
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Home-made baked beans are simple to make and surpass the canned versions for taste and price. Make up a big batch and freeze in portions for up to 3 months.

Ingredients

400g dried haricot or cannellini beans
3 tbsp extra-virgin olive oil
2 red onions, finely chopped
150g pancetta or smoked streaky bacon, finely chopped
2 garlic cloves, finely chopped
400g can chopped tomatoes
2 tbsp dark muscovado sugar
3 tbsp cider vinegar

Method

1. Soak the beans overnight. Drain them, place in a pan, cover with fresh water and bring to the boil over a medium heat. Cook for about 45 minutes-1 hour until tender, then remove from the heat and set aside for 30 minutes. Drain well.
2. Heat the oil in a large saucepan over a medium heat, add the onions and pancetta and cook for 6-8 minutes. Stir in the garlic, tomatoes, sugar, vinegar and 400ml water, then tip in the beans. Reduce the heat to low and cook for 1½-2 hours, stirring occasionally, until you have a thick sauce and tender beans. Serve the beans on toasted bread with grated cheese, if you like.