Homemade baked beans

Baked beans were a staple for me during my student days, and still feature prominently in my day-to-day culinary repertoire. This recipe is guaranteed to transform the way you think about the humble bean. It’s dead easy, and the end product is a world away from its canned cousin. Not that there’s anything wrong with canned beans of course… I used to have a dog called Heinz!

Ingredients (serves 2 as a big side)

Cannellini beans (x1 400g can; SGD 1.25 from Mustafa)
Chopped tomatoes (x1 400g can)
Onion (x1)
Garlic (x1 clove)
Oil (tbsp)
Brown sugar (tbsp)
Soy sauce (tbsp)
Mustard (tsp)
Paprika (tsp)
Rosemary (dried or fresh; to taste)
Salt (to taste)
Black pepper (to taste)


1. Peel and finely chop the onion and garlic. Add the onion and oil to a saucepan on a medium heat, and fry for 2-3 minutes. Add the garlic and fry for a further 1-2 minutes.

2. Drain the liquid from the cannellini beans and rinse under cold water to get rid of the canned taste. Add to the saucepan, along with the tomatoes and all the other ingredients. Bring to a simmer, then turn down the heat and cook for 45 minutes or so. Stir occasionally and taste constantly, adjusting the seasonings as necessary. You’re done when the liquid has reduced and thickened, and clings to the beans.

3. Serve with some starch – rice, potato (mashed, baked, fried, rosti’d, however you like…), bread – or anything else that comes to mind. Get your pals over and show off your ability to transform the humble baked bean into a pot of gold!


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