Читать книгу Tana Ramsay’s Family Kitchen: Simple and Delicious Recipes for Every Family - Tana Ramsay - Страница 17

This is a delicious alternative to the traditional tinned varieties! I would not dare compare – I am a huge fan myself – but I love this recipe and find that when I have the time it is great to do a couple of batches at once. I use what I need and then freeze what’s left.

450g/1lb dried haricot beans

3 medium onions

4 cloves garlic

3 tbsp olive oil

2 level tsp paprika

½ tsp ground cloves

3 heaped tbsp tomato ketchup

250ml/9fl oz passata

300ml/10½fl oz water

1 tbsp Worcestershire sauce

salt

1 rounded tsp soft brown sugar

Serves: 6–8

Prep time: 15 minutes

Cooking time: 3 hours (plus overnight soaking of beans)

1 The night before, put the beans in a large bowl and cover well with water. Leave them to soak overnight.

2 The following morning, drain and rinse the beans. Put them in the casserole, cover with water and simmer on the hob for 1 hour.

3 Preheat the oven to 150°C/300°F/GM2.

4 While the beans are simmering, make the sauce. Start by frying the onions and garlic in the olive oil on a gentle heat. When the onions are soft and golden, sprinkle in the paprika and ground cloves and stir for about 1 minute. Then stir in the ketchup and mix well. Gently add the passata and water and bring to the boil. Simmer for about 10 minutes before liquidizing until smooth.

5 Once the beans are cooked, drain, return to the casserole and pour over the tomato sauce. Add Worcestershire sauce, salt and sugar. Stir well and bring to the boil. Put the lid on and place in the oven. Bake for 1 hour.

6 After an hour, check the beans and, if necessary (which it always seems to be!) add some more boiling water. Cook for another hour. Before serving, check whether the beans need more liquid, and if you think they do, stir in some more boiling water.