Last week I posted about some Beerenberg Molasses I was gifted (thanks guys!) and put a call out as to what I should make with it.
Well I haven’t exactly taken up any of your suggestions, sorry, but I have made a yummy batch of homemade baked beans. I’ve been wanting to make these for ages and I seriously can’t believe I waited so long to make something so easy.
The recipe makes a massive amount which cannot possibly be eaten by two adults in one sitting so it’s very lucky that it freezes well and can be used for a multitude of other dishes; burritos, nachos, tacos and more. I can’t take the credit for those suggestions though, that honour goes to Mel who tweeted them to me when I announced the beans were bubbling away in the slow cooker.
Which brings me to my next point: they were made in the slow cooker. After the beans got an overnight soaking and then a quick boil, everything was thrown into the slow cooker to simmer and slowly fill the house with an intoxicating aroma.
After doing a quick search for recipes I noticed that most of them cooked the onions and garlic before adding them to the beans but I decided against that method. Instead, I whizzed the onion, garlic and some fresh ginger root up in my super cool Braun Multiquick Cordless Hand Blender that came with this mini food processor/chopping attachment (see pic above).
I have had hours of fun with this fantastic little gadget making pesto, cream cheese icing, chopping nuts in-like-2-seconds, whipping egg whites to stiff peaks in the time it takes to yawn. Brilliant. I should note I got sent it with compliments from Braun and Hausmann PR, but that’s not why I’m singing it’s praises. I’d pay its weight in gold if I had to. It is a lifesaver.
But back to the beans. I wanted to flavour them with a ham hock but then I forgot to buy one at the butcher so a few bacon rashers got tucked into the mix instead and they worked a treat! I should warn you, the beans are not sweet like Heinz, but there is a sweet note to them thanks to the molasses and cinnamon.
Hubby and I thoroughly enjoyed them with a perfectly fried runny egg and some baby spinach for Saturday morning breakfast. I hope you do too!
Homemade baked beans recipe
500g dried lima beans (or dried cannellini)
1 medium brown onion
2 cloves garlic
1 thumb sized piece ginger root
2 x 400g cans diced tomatoes
3 bacon rashers
3 tablespoons molasses (I used Beerenberg Molasses)
1 teaspoon cinnamon
1 tablespoon brown sugar (optional)
salt and pepper, to taste
1. Add the beans to a large pot and fill with cold tap water to cover 5cm above the beans. Soak overnight then drain.
2. Put the beans back into the pot and cover with fresh cold tap water. Bring to the boil and then boil rapidly for 30 minutes. Drain and put the beans into your slow cooker*.
3. Peel the onion, garlic and ginger. Roughly chop and place into a food processor or blender. Blitz until finely chopped and starting to form a paste (see picture above for a texture reference). Add the paste to the beans in the slow cooker.
4. Add the canned tomatoes to the beans and fill one of the cans with cold tap water and pour it in. Add the cinnamon, molasses bacon rashers, sugar, salt and pepper and stir to combine. Cook on LOW for 6-8 hours.
* If you don’t own a slow cooker, make this in a casserole dish that is oven safe. Follow all the steps and then bake in a low oven (160C / 320F) for 3-4 hours instead. Check it each hour to make sure the water has not evaporated too much, if it gets too dry add a little water.
Note: This makes a very large batch, but it freezes well.