Baked Beans

2 cups navy beans (also known as great northern beans), soaked overnight and boiled until soft, 30-40 minutes.
2 onions, finely sliced
1 tbs olive oil
20g unsalted butter
2 cloves garlic, peeled
1 cup tomato paste
salt to taste
1 tsp mustard powder
1 desert spoon brown sugar
dash of maple syrup
1 desert spoon paprika (not smoked)
1 tsp whole cumin seeds
1 cup water

While the beans are boiling, fry the onion in butter and oil in a large skillet with a lid on low heat until caramelised, 30-40 minutes.

Once cooked, drain the beans and add to caramelised onion.

Add the remaining ingredients and stew with lid on for 1 hour.

Remove the lid and stew for another 30 minutes.

Serve on thick slices of toasted sourdough.

I like to serve this also with cashew cheese, halloumi cheese grilled or fried, avocado and pesto with sourdough.

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Reviving Fresh Herbs