This was so easy and ‘everyday’ that I wasn’t going to blog it. But it was also so damn tasty that I just had to. I wanted an easy, quick dinner that wasn’t a load of ready-made junk, so I thought we’d just have baked beans on jacket potatoes. But due to Mr Roast Chicken requesting ‘real’ food – I decided to make my own. They’re not that tricky or time consuming, and so, so much yummier.
It’s based a little on the Greek dish of butterbeans in tomato sauce ‘Gigantes Plaki’ which is basically what I’ve done here but with a few different herbs, and baked in the oven as opposed to stewed on the hob.
Fresh herbs and good quality tinned tomatoes make this super rich in flavour meaning you don’t need to add tons of sugar and salt. Sprinkle liberally with cheddar (or leave out if you’re vegan) and make sure the jacket potatoes are nice and crispy and away you go 🙂
Homemade Baked Beans
splash olive oil
1 large onion, chopped
1 large garlic clove, finely chopped
1 tin chopped tomatoes
1 tablespoon tomato puree
1 tin butterbeans and juice
leaves from one stem of fresh rosemary, chopped
4 springs fresh thyme
salt and pepper to taste
1. Fry the onion and garlic in the olive oil until browned
2. Add all of the other ingredients and simmer for about an hour.
3. Leave to cool and reheat as needed (the flavours are much better that way!)
I’m linking up with #CookBlogShare hosted this week by Eb at Easy Peasy Foodie – have a look for some foodie inspo!