Jo’s Baked Beans (serves 4)
Most baked beans contain a lot of sugar – in a can or homemade. Unaware of this, in the past I would have them on toast or in a full English Breakfast (even, to be honest, straight out of the can!). Have experimented with making them myself and the first time they were good but not good enough. But I now have a recipe that I can share!
1 tbsp. extra virgin olive oil, seasoned with salt and freshly ground black pepper
1 x good size onion – chopped
2 cloves of garlic – finely chopped
1 x 26.46 oz carton strained tomatoes (Pomi brand)
2 1/2 cups vegetable broth
2 x 15.8 oz cans of cannellini beans
4 sun-dried tomato pieces – finely chopped
1 tbsp. harissa paste
Heat oil in cast iron and when sizzling, add onion and garlic.
When softened and a little browned, add the remaining ingredients.
Bring to boil and simmer for 20 minutes.
