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 tinned baked beans from the supermarket, not really. They're either too salty or too sweet - why do we need sugar in beans? 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, this recipe for homemade baked beans 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 them on toast, on a jacket potato, or with some crusty bread and butter.

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, make this while your potato bakes:

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 through the beans. 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 the beans 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!