It is still somewhat wintery up here on Walton’s Mountain so we still need our comfort food and these Big Baked Beans are just the thing. Whether it’s for breakfast, lunch or supper, thes big baked beans are comfort food at it’s best!Last week we had torrential rain and gales all day which made going out to do an SWI herb talk in the evening somewhat hazzardous to say the least. The roads were flooded and I really thought that nobody would turn up at all. However I hadn’t reckoned on the stalwartness of the ladies in Howwood, there was a great turnout for my demo and everyone seemed to love it.
After the talk I had tea with some of the ladies who were assuring me we were due for snow. I was pondering this on the way home in the lashing rain. Didn’t look snowish to me.
Then lo and behold I woke next morning to the total silence that you just know means only one thing – snow. A gorgeous 6 inches of the white stuff as far as the eye could see. Fabulous.
It’s in this sort of weather that I love my comfort food. Good warming, hearty meals and not a salad leaf in sight.
Beans are perfect for this type of cooking and this simple recipe for Big Baked Beans is perfect for a filling meal that can be the accompaniment to almost anything from bacon and eggs (as I’ve done here for my All Day Big Breakfast) to pork chops, steak, chicken or just have them stuffed into a baked potato or on toast for total simplicity and great taste.
Use dried or canned beans
I’ve used a selection of dried beans that I soaked overnight before cooking. You can just as easily use canned beans and save a whole lot of time.
The other ingredients are;
Sundried tomatoes (oh that rich flavour!), garlic, onion, red and yellow peppers, tinned tomatoes, some oregano and cumin and agave nectar or honey for a dash of sweetness.
- ½ cup assorted dried beans
- 2 tbsp olive oil
- 6 sundried tomatoes in oil drained and finely chopped
- 2 cloves garlic minced
- ½ onion diced
- ½ red pepper finely chopped
- ½ yellow pepper finely chopped
- 1 x 400g tinned tomatoes
- 1 tsp dried oregano
- ½ tsp cumin
- 1 tbsp agave nectar or honey
- Fresh basil and coriander to serve
- Soak the mixed beans overnight then drain, rinse and cover with water.
- Bring to a boil then simmer for 1 hour till tender, drain agian.
- Heat the onions in the oil for approx 4 minutes then add the garlic for 2 minutes.
- stir in the chopped sundried tomatoes, red and yellow peppers, cumin and oregano and cook for another 10 minutes before adding the tinned tomatoes, sweetener of choice and seasoning to taste.
- Cover the pan and simmer for 30 minutes.
- Add the cooked beans and stir well.
- Simmer for a further twn minutes before adding some fresh basil and coriander to serve.