Brit Baked Beans Recipe

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Ingredients:

Serving

200 g dried haricot beans
1 onion, peeled and halved
3 carrots, trimmed and halved lengthways
3 cloves garlic, peeled
2 tsp thyme
2 tsp rosemary
2 -3 bay leaves
1 stalk celery
1 leek , cut crossways into three pieces
75 g unsalted butter
650 g best-quality tomatoes, skinned ,deseeded and chopped ( strain and reserve the juice)
1 onion, peeled and finely chopped
2 cloves garlic, minced
125 ml olive oil
25 ml sherry wine vinegar
1 tsp dried parsley
1 1/2 tsp dried thyme
1 1/2 tsp celery seeds
1 -2 bay leaf
2 cloves
1 tbsp tomato ketchup
2 -3 drops worcestershire sauce
2 -3 drops tabasco sauce
10 saffron strands (optional)
finely grated lemon , zest of, to taste

Directions:

Soak the beans overnight in cold water. The next day, cook the beans in a big pot of water for two hours. You can use the same water as you used to soak the beans. While the beans are cooking, start making the tomato sauce. You will want to use a very low heat.
Sweat the onions and spices in the oil for 10 minutes, adding the garlic towards the end.
Add the tomatoes, juice, ketchup, Worcestershire sauce, Tabasco, vinegar and lemon zest.
Cook over a very low heat for 3-4 hours.
Half an hour into the cooking, add the saffron.
When cooked, the fondue should be dark red and almost jam-like.
If any oil has separated out from the dish just pour it off the top (this tomato infused oil can be kept and used for other dishes).
When the fondue is ready, pre-heat the oven to 170 degrees C.
Purée the fondue in a blender, adding a little of the poured off oil and a touch of water, if necessary.
The purée should be enough to cover the beans by 1-2cm.
Put the beans in an ovenproof dish, cover with the purée and add all the other ingredients.
Season generously.
Cover the dish, using tin foil if you don't have a lid, and put it in the oven.
After three hours, the beans should be cooked.
Feel free to add extras, like smoked bacon, chorizo or sausage halfway through the cooking time.
The cooked beans will keep for a few weeks, or even longer if you put them in a sterile preserving jar.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	353.72 Kcal (1481 kJ)
Calories from fat	273.28 Kcal
		% Daily Value*
Total Fat	30.36g	47%
Cholesterol	26.88mg	9%
Sodium	164.21mg	7%
Potassium	490.32mg	10%
Total Carbs	18.45g	6%
Sugars	8.09g	32%
Dietary Fiber	6.23g	25%
Protein	4.6g	9%
Vitamin C	23.3mg	39%
Vitamin A	0.4mg	14%
Iron	1mg	6%
Calcium	67mg	7%

Amount Per 100 g
Calories	125.76 Kcal (527 kJ)
Calories from fat	97.16 Kcal
		% Daily Value*
Total Fat	10.8g	47%
Cholesterol	9.55mg	9%
Sodium	58.38mg	7%
Potassium	174.32mg	10%
Total Carbs	6.56g	6%
Sugars	2.88g	32%
Dietary Fiber	2.21g	25%
Protein	1.64g	9%
Vitamin C	8.3mg	39%
Vitamin A	0.2mg	14%
Iron	0.4mg	6%
Calcium	23.8mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

8.8

Points
10

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

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