Homemade baked beans with smoked bacon. www.meatrecipes.com
There is nothing like the warm comforting flavor of a rich tomato sauce in homemade baked beans with smoked bacon for breakfast on a cold and frosty January morning. The beans keep well and improve with flavor so you can make them on Saturday afternoon to serve with Sunday morning brunch.
Ring the Changes
I tend to make a large batch and freeze the rest. Just make the beans and the sauce and add the bacon later. If you don’t fancy bacon you can use sausage or salami or black pudding or a mixture of all of them to ring in the changes. Serve it with homemade soda bread toast and top it with a fried or poached egg for added flavor.
Canned baked beans are pretty much a staple in the UK. Most households have at least a couple of cans in the cupboard. Once you have tasted homemade baked beans you can be sure that the canned variety will be finally be consigned to the back of the cupboards.
It’s a versatile breakfast because you can at a pinch use canned haricot beans. Also, it’s a great vegetarian or vegan recipe if you want to leave out the meat.
You can adopt this recipe to using a slow cooker. Make everything overnight and then enjoy the fragrance of a home cook healthy breakfast as soon as you wake up in the morning.
To begin with, cover the white beans in cold water and soak overnight. Meanwhile, make the soda bread. Preheat the oven to 200C/gas mark 6. Put both flours, the butter, bicarbonate of soda, salt, and pepper in a large bowl. Stir in the buttermilk and use your hands to mix all the ingredients together until soft dough forms. Transfer the dough to a greased baking sheet, pat into a loaf and dust with a little extra flour. Put the baking sheet in the oven and bake the bread for 45-50 minutes until it is wonderfully golden. Transfer the loaf to a wire rack and leave to cool completely.
After the beans have soaked overnight, drain them and put them in a large saucepan. Cover them with water and bring to the boil. Drain the beans again and return to the pan. Cover with fresh water and return to the boil, then reduce the heat to low and simmer, uncovered, for about 1 hour until the beans are just tender.
Top up with extra boiling water, if needed. Drain the beans and set aside.
Heat the rapeseed oil in a large saucepan over a medium heat. Add the bacon and fry, stirring, for about 5 minutes until it is crispy and the lovely bacon fat and flavour is in the pan. Add the onion and garlic to the pan and continue stirring for 3-5 minutes until the onion is softened.
Add the tinned tomatoes, tomato purée, sugar, vinegar and water and bring to the boil, stirring to dissolve the sugar. Add the beans, reduce the heat to very low and simmer, uncovered, for 1½-2 hours until the sauce is thick and the beans are soft. Season.