I've called these English baked beans, as the Canadian version is very different. I really really wanted baked beans on toast, but the first time I tried the Canadian version, I was just like... no, I need the Heinz Beanz. They are fairly difficult to get here, so I decided to try and make my own, as a bit of a challenge.So I looked all over for a recipe, but to no avail as there didn't seem to be any around with the taste I was looking for. I tried Heston's version (all of it, followed faithfully) but did not like the finished version, and it didn't taste anything liked the tinned version [I know, I know, it tasted awesome, actually, but just not what I wanted :-)] So I took some elements from him and cobbled together my own, which to my surprise, did actually taste like a version of the famous Heinz ones. Of course it doesn't taste identical (so don't sue me, Heinz), and its up to you to make it taste like you want it to by varying the different seasonings, but as a first attempt, this wasn't a bad one at all !
I used tinned tomatoes in this version, but will try it with fresh tomatoes too, as I think it could really change the taste and colour of the finished beans. The measurements are fairly approximate, as I threw in things rather than measured them out. So you do need to use your discretion and not take this recipe word for word. When mixing the beans with the sauce, you have to sort of make sure that the beans are just covered with the sauce, as there may be a bit too much sauce for the beans. You don't want them too saucy. Any left overs freeze very well, just take out, defrost and reheat to serve again.
Here's the recipe:
4 tins whole tomatoes (about 1200 ml) or around 15 large , ripe tomatoes, blanched and peeled (don’t bother seeding them)
2 tbsp olive or vegetable oil
Big handful of mixed herbs (thyme, rosemary, sage)
2 big cloves garlic, microplaned
1 large onion, diced
4 tbsp Worcester sauce
2 tsp Tabasco sauce
About 50 ml or a bit more of molasses or use black treacle
About 25g sugar, brown or white
About 3 tsps salt or to taste
2 cloves
About 750g or a bit more of white beans (haricot or navy)
Soak the beans in cold water overnight. The next day wash and drain them out, then cover with cold water and cook them for about 1 and half hour on a medium heat till they are tender, but not fully cooked. Drain and keep aside.
In a big, heavy pot heat the oil and toss the onion in it. Saut̩ for about 5 minutes on a medium heat and then toss in the chopped herbs and the garlic. Stir and cook for another 5 Р10 minutes until the onions are cooked. Then put in the tomatoes, breaking them up a bit, and add the sauces, molasses, cloves, sugar and salt. Stir and cook for about 20 minutes. Let cool.
Take out the mixture and puree well in a blender till it turns to a smooth sauce. Return to the pan, taste and adjust the seasoning to your liking.
Add the beans to the sauce mixture and cook on a low heat for at least 45 minutes to an hour or more, until the beans are cooked through and very soft. The beans taste better the next day when they have had a chance to absorb the flavours better, but they're not bad on the day either :-)
Alternatively, mix the sauce and beans in a heavy pan, cover tightly with a lid or foil and bake in a low oven (around 125 degrees C) for about 2 to 3 hour or until the beans are soft. If making the over version, keep checking to see that the beans haven't dried out. It may be a good idea to reserve some sauce to add to them if they are drying out.
Serve with a full English brekkie or on toast.
Enjoy!
