Homemade Baked Beans Recipe

These add a real zing to a cooked breakfast to dinner time classics such as sassuage and mash.

Warning: Once you try these your family will never let you go back to shop bought baked beans again!

Ingredients (serves 4 as part of a meal or 2 for beans on toast)

400g tin of Haricot Beans

1 Garlic clove roughtly chopped

3 tbsp Tomato Puree

2 Tbsp Maple Syryp

1 Tbsp Soft Brown Sugar

3 Tbsp Cider Vinger

2 Tbsp Water

2 Large pinches of salt

1 Large pinches of ground all spice

3 Bay leaves

Method

Preheat the oven to 200

Drain and rinse haricot beans and place them in an oven proof dish with a lid

Add in all other ingredients, stir to mix thoroughly and cover with lid

Bake in the oven for 30 mins – stir every 10 mins to prevent sticking

Remove bay leaves and garlic before serving

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Hope you like these as much as we do – Enjoy!

 

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Leftover Loving

I love food. Just as men think about sex every three seconds, I think about food! This is why I will never be thin.

Due to this love affair I am hater of food waste, I flat out refuse to throw anything away that could be eaten again. In addition to using up left-over’s saving us money on our shopping bills, I actually enjoy the challenge of deciding how best to use the previous night food to make lunch the next day.

So in this vain, I am planning to share with you each month my favourite use of left-over’s that have recently been eaten in the Essex house.

Peppers Stuffed with Fennel Risotto and Rosemary Potatoes

I had a Red Pepper left in the fridge about to go bad and a little Risotto left over from last night. Halved and grilled the pepper for 5 minutes to soften and then filled with the risotto and baked in the oven for 15 minutes.

The potatoes were already prepared and in the freezer. Made from the last of a bag that were beginning to sprout, I chop them into cubes, parboiled and then roasted them with some olive oil and rosemary. Once cooled, they freeze well and can be cooked straight from the freezer. They are a real hit (not to mention time saver) in our house.

This lunch took 20 minutes to make, used up food that would otherwise have been thrown away, and made a rainy Tuesday lunchtime taste that little bit better.

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