Homemade Baked Beans

I don't like baked beans.

I know what you're thinking: "then why are you posting a recipe for them?!"

I don't like the tinned versions from the supermarket, not really. They're either too salty or too sweet - why do we need sugar in there? We do eat them; they're convenient and fill a hole on a busy midweek menu. But you will never find me eating them as they are, I'll always add my own ingredients to take them up a notch.

When I have the time, I prefer to make my own. Trust me when I say, using this recipe for your next beans on toast will hit the spot more than any tin could ever.

Have a go at this recipe for yourself, and let me know what you think! I love my homemade baked beans on toast, on a jacket potato, or with some crusty bread and butter. The toppings are, of course, optional. However, they are a brilliant accompaniment to the Italian-style seasoning used in the recipe.

For an alternative, you could swap the oregano for paprika for a sweet and smoky finish.

RECIPE FOR HOMEMADE BAKED BEANS

Ingredients:

1 tin cannellini beans, drained

2 shallots, finely diced

1 clove garlic, minced

2tbsp tomato purée

1 tin chopped tomatoes

1tbsp oregano

1tsp chilli flakes (optional)

10 fresh Basil leaves, finely chopped

Parmesan, shaved (optional)

Olive oil

Salt & pepper

Method:

1. Grab a frying pan and, over a low-medium heat, gently cook the shallots in a drizzle of oil. Give them a good sprinkle of salt, and cook down for about 5 minutes.

2. Then, add the minced garlic to the pan. Allow everything to get soft, squidgy and translucent, stirring occasionally so nothing sticks to the pan.

3. Now add the tomato puree and give it a good stir so the onions and garlic are evenly coated.

4. Add the cannellini beans to the pan along with the oregano, chilli flakes (if using) and a pinch of cracked black pepper. Cook out for a couple of minutes.

5. Pour in the tinned tomatoes. Turn the heat up to high and as the pan begins to bubble, reduce the heat and simmer for 15-20 minutes. Keep an eye on it so it doesn't reduce down too far, remembering you can always loosen the mixture with some water if needed.

6. Just before it's ready, add in half of the chopped fresh basil and stir to distribute. Taste and season with more salt and pepper as required.

7. Use as a topping on toast, jacket potato or enjoy alone, but as you serve top them with some shaved parmesan and the rest of the chopped basil. I find a drizzle of good quality olive oil and an extra pinch of black pepper also make great additions!