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Slow-Baked Beans

Slow-Baked Beans

These home-made baked beans from The Shared Table by Clare Scrine are perfect for breakfast, lunch or dinner. They are such a cheap and easy addition to any meal and offer so much flavour. Perfect for those chilly winter nights.

Slow-Baked Beans

Recipe extracted from The Shared Table by Clare Scrine.

By cooking the beans both on the stove and in the oven, they develop a super-rich, tomatoey flavour. Baking them also crisps up the top layer, providing a great contrast with the mushiness underneath. Forget those sickly sweet tinned baked beans (kidding, they are obviously still delicious and should never be totally ditched). These are a little more special. Make ’em for a big brekkie spread, or just on a slow Sunday to eat on toast throughout the week. I love them with a side of greens and polenta for dinner, too.

Serves 6-8 as a side

Vegan & gluten free

2 tbsp olive oil

1 brown onion, diced

2 garlic cloves, crushed

1 tsp dried rosemary, or 1 small handful fresh rosemary, chopped

200 g cherry tomatoes, diced, or 4 ripe roma (plum) tomatoes, diced

2 × 400 g tins cannellini beans (including soaking liquid)

2 × 400 g tins good-quality tomatoes (I use cherry tomatoes)

1 tbsp sugar

1 large handful fresh basil, chopped, plus extra to serve

Slow-Baked Beans Method

  1. Preheat the oven to 160°C (320°F).
  2. Heat a frying pan with the olive oil and add the onion. Cook over medium heat, stirring occasionally, for about 5 minutes. 
  3. Add the garlic, rosemary and fresh tomatoes, and a pinch of salt and pepper. Cook for a further couple of minutes.
  4. Add the beans (including their soaking liquid), tinned tomatoes and sugar. Reduce the heat and cook for about 10 minutes, until simmering. 
  5. Transfer the mixture to a baking dish and stir the basil through. Taste and add more salt and pepper if desired. Bake for 40–60 minutes, or until the mixture is thickened and browning on top, stirring once halfway through cooking. 
  6. Serve sprinkled with extra basil.

*Note: Butterbeans are a great substitute for cannellini beans in this recipe.

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