Homemade baked beans
I've made some changes to my original recipe for this by adding in some fresh tomatoes- it might sound like more than any one can handle pre- lunchtime at the weekend, but quickly blanching them is worth the faff if you have them to hand.
Makes enough for 4
4 medium tomatoes
1 onion, chopped small
1 tin haricot beans
1 tin cannellini beans
1 carton chopped tomatoes
1 sprig rosemary
Lightly score the skin of the tomatoes in two or three places to allow the skin to split when boiling. Then add to a pan of already boiling water and leave for a few minutes, until the tomatoes' skins begin to come off. Turn off the heat and immediately run the tomatoes under cold water to stop the cooking process. Leave in a dish to cool down, and once cooled, remove the skins completely. Chop into small pieces and set aside.
Sweat the onion in a frying pan with the olive oil, some salt and pepper. Once the onion has gone soft, add in the beans and stir so the onion is evenly distributed through the beans. You can add a little water if needed to stop the beans from sticking to the pan.
Then add the carton of chopped tomatoes and allow to simmer for about 15 minutes. Once the liquid has begun to reduce, add in the fresh tomatoes and leave for another 15 minutes. You may want to add a bit of seasoning at this stage if needed.
Once the beans have reduced right down, add the rosemary and leave for another few minutes. You'll know it's ready when the mixture is thick so it can just be spooned and sticky at the edges of the pan.