I’ve blogged previously about how lockdown has made me attempt strange things in the kitchen. From making my own muesli (which had some merit) to my car-crash attempt at trying home-made baked beans, which cost me two hours of my life and reputation to my son that I won’t get back.
So when I saw Pinch of Nom’s Giant Baked Beans recipe which could be ready in 15 minutes, I was ready to dust myself down and try again. Unlike the Hairy Dieters’ version, ‘Nom doesn’t require you to piss about soaking dried beans overnight. Just two tins of butter beans (between 4) will do the trick and then all you need to do is douse them in passata, Worcester sauce, balsamic vinegar, paprika, onion granules, mustard powder, granulated sweetener and, finally, salt and pepper.
This wasn’t any hardship for me because I have more spices than pairs of socks in my house. However, based on the end result I wouldn’t recommend going out of your way to get them just to make this, when you could just crack open a tin of baked beans and be done with it. I find passata quite overpowering so the taste didn’t float my boat, although I did put them on top of a crap piece of bread. This is the last time I try and be a smart arse when it comes to baked beans. Now where did I put my tins of Branston?
Recipe: Giant Baked Beans
Calories: 144 per serving (without toast, an egg etc)
Serves: 4
Book: Pinch of Nom – Everyday Light
Prep time: Approx 5 mins
Cooking time: Approx 10 mins
Ingredients:
- 2 x 400g tins butter beans (drained)
- 1 x 500g carton passata
- 1 tbsp Worcestershire sauce or Henderson’s relish
- 1 tsp balsamic vinegar
- ½ tsp sweet paprika
- 1 tsp onion granules
- ½ tsp garlic granules
- ¼ tsp mustard powder
- ½ tsp granulated sweetener
- Sea salt
- Ground black pepper
Cost per portion: Approx £
Method:
In a saucepan add the butter beans and passata. Add the Worcestershire sauce, balsamic vinegar, paprika, onion granules, garlic granules, mustard powder, sweetener and some salt and pepper.
Give the beans a stir and gently simmer over a low heat with the saucepan lid on for 10 minutes, stirring occasionally.
Serve on toast, with an egg, on the side of a fry-up – the possibilities are endless. The beans can be frozen once allowed to cool.
