Who could ever resist this silky smooth baked beans recipe? Tell me who? My knees even start to weaken when thinking of a silly can of baked beans. But here's an easy peasy recipe I prepared just yesterday. I served the beans with Greek meatballs. In my never ending food mood I cooked the amount suitable for 4 persons while we were just 2... No, we didn't eat it all for our stomachs were stretched to the very max after awhile. With what was left I prepared a nice salad, adding a few drops of vinegar to freshen things up a bit.
You can easily prepare this baked beans recipe in a pressure cooker if you have one. I have no experience using it but I recall my mom using one to cook this dish. Maybe I should ask her one of these days how she does it.
Ingredients for 4 persons
Soak the dry beans in water for at least 6 hours (preferably overnight).
Drain the beans and rinse them once or twice in cold water. Add fresh cold water to the pan. The beans should submerge totally. Season with some salt.
Bring the beans to a rolling boil, then turn the heat low. Simmer the beans under a lid for 1 hour until almost tender and drain them.
Heat some olive oil in a large non-stick pan. Gently brown the garlic, carrots and chopped onion for 5 minutes.
Add the chopped tomatoes and rosemary. Cook for 5 minutes until the tomatoes start to soften.
Add the tomato puree and drained white beans.
Season with a pinch of salt. Cover the pan and simmer the tomato sauce for 1 hour until the beans are soft. Stir regularly and add a little water if necessary. Make sure not to burn the sauce. Check the seasoning and add extra pepper or salt to taste if necessary. Transfer the beans and tomato sauce onto plates. Serve immediately.
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