Ingredients
1 tin haricot beans
2 tsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 tin diced tomatoes
1 tbls Worcestershire sauce
½ tbls Balsamic Vineagar
1 or 2 teaspoons honey – taste as it is being added
2 tsp Dijon mustard
Salt & freshly ground pepper
Crusty toast & wilted spinach, to serve
Method:-
- If using dried beans then place the beans in a bowl.
- Cover with cold water.
- Soak overnight.
- Drain.
- Place beans in large saucepan and cover with water.
- Bring to the boil, reduce heat and simmer for 60 minutes or until soft.
- Drain beans, reserving ½ cup of the cooking liquid.
- Otherwise drain and wash tin of beans.
- In a saucepan, heat oil and cook onion and garlic for 10 minutes until soft.
- Add tomatoes, reserved liquid or ½ cup water, Worcestershire sauce, maple syrup and mustard.
- Simmer for a further 30 minutes until thick.
- Liquidise.
- Add beans and cook for 5 mins or so.
- Season with salt and freshly ground pepper.
- Serve the baked beans with crusty toast and wilted spinach.
