1-pot Baked Beans

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美厨娘料理

by Wanjing 婉菁

I still remember the first time when I tried the canned baked beans bought from the very first imported food mart in my city, it was an exciting experience. Since fresh ingredients are easy to find and pretty cheap in China, canned food is not so common in our daily life at all. Canned baked beans is popular for a reason. They are tender, juicy, sweet and smoky, same standard taste almost everywhere, cheap and can be kept for ages. This recipe is for those bean lovers who are bored with the same taste, looking for a less sweeter, more texture and fresh version of homemade baked beans.

I didn’t bake my beans, just stew them on the stove. I started with dried beans, but they do take a long time to cook, and you’d better plan ahead to soak them overnight. If you are short on time, you can easily turn to convenient canned beans(only seasoned with salt). It’s up to you. I also used pink beans as I had it in my pantry, but cannellini beans, navy beans or any other type of beans is perfectly okay.

This easy baked beans recipe is so versatile that you can have it as a side next to the mains, as a topping on toast, or even mix it with cooked pasta and add some cheese to make a proper dinner.

🍽️

INGREDIENTS

 (serves 2-3) 

100g dried pink beans(or any other beans), soaked overnight

1 medium sized onion, finely chopped

3 cloves garlic, crushed

6-8 cherry tomatoes

large stalk celery, finely chopped

1 tsp ground cumin

1/2 tbsp tomato paste

toasted bread, roughly torn

celery leaves or other green herbs for garnishing

🍳

METHODS

➊

Cook beans in a pot of boiling water for 30-40 minutes until they are tender. Drain.

➋

Put a frying pan on medium heat, add generous amount of oil. Put in onions, sautée for 5 minutes until soft. Add garlic, celery, tomatoes, cumin and tomato paste, stir for 3 minutes until fragrant.

➌

Add beans, salt and a cup of water. Bring to a boil, continue simmering for 10 minutes until slightly thickened. Stir frequently to avoid stickiness on the bottom. Season to taste, add more spices like chili flakes or pepper as you prefer.

➍

Top with roasted torn bread and fresh herbs.

Bon appétit!

Wanjing

婉菁

美厨娘婉菁是一位生活工作在新西兰的80后，她性格开朗、热爱自然、在结束她的Gap Year之后，把家安在了美丽的新西兰。

她非常热爱摄影，我们最开始是被她朋友圈的那些美食和大自然的美图吸引的，然后发现她还是一位十分了得的厨艺高手，所有她朋友圈的那些美食都出自她手，而且她还是一位素食者。在我们的盛情邀请下，她每月都会跟我们的读者们分享一道美食的心得。

让我们放下手中的手机，去菜场选购一下食材，一起来享受每月一次的美食体验吧！

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