Baked beans #4

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

Ingredients

• 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.