Look no further. These delicious baked beans will have you throwing away your can opener for good.
150-200g dried haricot(navy) beans, soaked in cold water overnight
1/4 cup (125ml) olive oil
1 onion, thinly sliced
2-4 cloves garlic, minced
1/2 tsp ground allspice
1/2 tsp ground cumin
1-2 tsp smoked paprika
1 bay leaf
Brown sugar or maple syrup to taste - anywhere from 2 tsp to 1 tbs
1 tbs balsamic vinegar
1 x 400g can diced tomatoes
200ml of the reserved soaking water
Drain the beans (reserve the soaking liquid for a later step)and transfer to a saucepan. Cover with water and bring to the boil, then simmer for 45 minutes to 1 hour until tender. Drain.
Meanwhile, heat the oil in a heavy based pot over a low heat, add onion and cook, stirring, for 5 mins or until onion starts to turn transparent.
Increase heat to medium and add the garlic, spices, and a pinch of salt and pepper, and cook, stirring constantly, for 3 mins.
Add the sugar/syrup and vinegar, stir well for 1 min.
Now add the tinned tomatoes and half a can/200ml of the water you soaked your beans in, increase heat to high and bring to the boil. Reduce heat to medium-low and add the drained beans. Cook for 15-20 minutes until the sauce has slightly reduced. Adjust seasoning and serve with toast.
PIMP MY RECIPE
For a TexMex take, use pinto or black turtle beans instead of navy, and add a good glug of chipotle sauce in step 5. Serve with sliced jalapenos, coriander, a lime wedge and warmed tortillas.
Add bacon if you like! During step 2, while you're sauteeing the onions add 3 or 4 rashers of diced bacon
Boozy Beans anyone? Add a measure or 2 of bourbon in step 4. It's insanely good!