Baked Beans

Deb November 5, 2006

Bought baked beans are a popular breakfast in NZ, but they have 3 problems:

  • It’s very likely the beans are not prepared properly
  • Have sugar included
  • Often have gluten or other undesirables added

Traditional baked beans (or Boston baked beans) don’t have tomato in them but are baked in a molasses sauce. For the Kiwi palette, this is a tomato based alternative.

  • 2 cups dry haricot, navy or pink beans
  • 2 Tablespoons whey (or lemon juice)
  • 1 onion
  • 1 Tbs molasses (after your first trial, adjust this to suit your palette)
  • 1 tsp mustard
  • 1 dsp sea salt
  • 1 x 800g tin or 2 x 400g tin peeled tomatoes in juice

Put the dried beans in a panful of warm water. Add the whey and soak overnight.

Drain and rinse the beans

Simmer in fresh water for about 2 to 2.5 hours, till tender. Check the water periodically.

When they are tender, drain, and set aside.

Chop the onion, and briefly fry in the pan, with a little olive oil.

Zizz the tomatoes in a food processor and put into the pan with the molasses and mustard. Heat up, stirring to mix the molasses in as it heats. Once it is well mixed, add the beans.

At this stage you have 3 choices:

  • Continue to simmer on the stove till the sauce thickens
  • Put into the crockpot on low heat and leave for several hours
  • Bake in a casserole dish in a low oven (about 150C/300F) till thick

Either way, watch carefully the first time, as the time will vary depending on your oven and crockpot.

Stir through the salt after cooking but before serving.

Variations (non-vegetarian):

  • Add some chopped ham
  • Or chopped pre-cooked sausage