Homemade Baked Beans
Ingredients
2 x 400g haricot or cannellini beans (or a mixture)
Vegetable oil – a splash for frying
200g onion, finely chopped
2 sticks celery, finely diced
2 medium carrots, finely diced
1 sweet potato (or equivalent weight butternut squash), finely diced
2 garlic cloves, grated
2 x 400g/14oz chopped tinned tomatoes
2 tbsp tomato puree
1 tbsp red wine vinegar
2 tsp mixed herbs
2 tsp smoked paprika
1 tsp ground cumin
Method
In a large saucepan, add a splash of oil and fry the onion, carrots, celery and sweet potato until soft, stirring to avoid them sticking or colouring.
Add the garlic and cook for a further 2 mins, then stir in the paprika, mixed herbs and cumin.
Next add the tinned tomatoes, tomato puree and vinegar and bring to the boil. Turn down the heat and simmer for 15 minutes.
Using a stick blender, blitz the sauce to a smooth consistency, then drain the beans and add to the pan.
Cook for 5 -10 minutes to heat the beans in the sauce
Serve with jacket potatoes, toast, bread, or potato wedges.