In lieu of having anything (interesting) to write about baked beans, here are a few words/phrases and accompanying definitions from Yumblog Junior’s ever increasing personal lexicon:
Circle ham – German sausage
Rainbrella – Umbrella
Yellow people – The Simpsons
Oop sake – For fuck’s sake!
Ah, the things they say!
Preparation time: 10 minutes plus soaking overnight if using dried beans
Cooking time: 30–40 minutes plus 1 hour to cook the dried beans
Serves: 4–6 as a hearty brunch
Skill level: easy
- 400g dried haricot beans – soaked overnight. (or 2 x 400g tinned haricot beans)
- 400g can chopped tomatoes
- 1 onion – finely chopped
- 3 cloves garlic – finely chopped
- 1 red chilli – finely chopped
- black treacle – 1 tbsp
- Handful of fresh thyme – leaves only
- 3 bay leaves
- smoked paprika (sweet not hot) – 1 tsp
- red wine vinegar – splash
- olive oil – a generous glug
- s and p
If you are using dried beans, soak them overnight and then boil in water until just tender (this takes about an hour)
Find yourself a good-sized heavy cooking pot – like what a cowboy might use.
Pour a generous glug of olive oil in the pan and heat.
Add the onion, garlic and chilli and fry for a minute or so until soft and beginning to colour.
Add the thyme, bay leaves and paprika, mix and then pour in the tomatoes. Rinse the tomato tin out with a little water and add this to the pot.
Stir and add the treacle, vinegar and the beans.
Taste and season with salt and pepper and possibly a pinch more paprika.
Let it all simmer for 20 minutes.
Serve with vittles, grits and cackleberries.
Verdict: A tasty baked bean with a little spicy kick.
Drink: Thick over-stewed Cowboy coffee and a good sippin’ liquor.
Entertainment: Sing-a-longa Calamity Jane with optional whips.