Why would you make your own ‘Baked Beans’….. because they are delicious! They are sweet, sticky and with the looming Autumnal weather they are perfect with Sausages and Mash. Make extra and freeze them for bonfire night!
Serves 4-6
500g dried haricot beans, picked over for any broken beans
2 tsp salt
1 tbsp oil
2 litres water
For the sauce
1/2 tbsp oil
180g smoked bacon lardons
1 large onion, peeled and chopped
700ml water
130g tomato ketchup
100g molasses or black treacle
40g brown sugar
2 tbsp wholegrain mustard
1 tbsp balsamic vinegar
1 tsp dry mustard
1/2 tsp chilli powder
1/2 tsp salt
1/4 tsp ground black pepper
To speed up the whole process this dish is made in the pressure cooker, however this is not a necessity and can be made in the oven; to do this the beans will need to be soaked for at least 8 hours in cold water before use.
Method
1. Place the dried beans, salt, oil and 2 litres of water into the pressure cooker and secure the lid. Cook under pressure for 3 minutes, then release the pressure immediately, taking care as beans can foam during cooking. Drain the beans and set aside for a minute.
