A delicious old favourite that comes from a pot and not just a can.
|Warming, comforting and tasty homemade backed beans|
While the northern hemisphere is enjoying their time in the sun, the southern hemisphere is suffering through the cold. Granted, I live in Brisbane, therefore our winter is really quite pathetic. If we have a day where the temperature is below 20 degrees, we think we're about to hit another ice age and hibernation is the only way we'll survive.
Although I do defend our winters by saying that our evenings can get rather chilly, thus making the mornings ridiculously unwelcoming; especially when you are living in an old wooden Queenslander cottage breathing steam from your mouth while you are still inside the house. Brrrrrr!
I can think of nothing better during these cold winter evenings than a glass of red wine - oh who am I kidding, I mean a bottle - and something comforting in my belly to warm me up while living in my ice box.
|Nothing like a bottle of red to keep you warm during a |
cold winter evening
Homemade Baked Beans
Adapted from Delicous. magazine, July 2012 edition
2 x 400g can cannellini beans
1 onion, olive oil
5 garlic cloves, finely chopped
2 tsp thyme leaves
1 tbs wholegrain mustard
1 tbs brown sugar
1/4 cup worcestershire sauce
1 tbs cumin powder
2 tsp coriander powder
400g can chopped tomatoes
2 tbs tomato paste
600ml vegetable (or chicken) stock
Salt and pepper
Parsley, chopped, toast/bread and butter for serving
Heat olive oil in a pan over a medium heat. Cook onion, garlic and thyme, stirring, for 2-3 minutes until softened. Add in spices (cumin and coriander), cook for 1 minute.
|Onion, garlic, thyme, cumin and coriander cooking. |
The smell is heavenly.
|Not terribly enticing at this stage but be patient, it is worth it.|
Bring to a simmer, stirring occasionally, and cook for about 45 minutes or until most of the liquid has gone. Check the flavour and add more salt and pepper if needed.
I will include a note here for the carnivorous folk here, i.e. me, I also chop and add two Kransky sausages to the beans. What can I say, it's the German coming out in me.
|This is what your beans will look like after about|
45 minutes of cooking (with sausages for the non-vegetarians among us)