HOME BAKED BEANS
Prep 5mins Cook 90mins Serves 4
INGREDIENTS • 1 tbsp olive oil • 1 onion, finely sliced • 1 stick celery, sliced • 1 bay leaf • 2 cans haricot, cannellini or borlotti beans, drained • 350g passata • 2 x 400g cans chopped tomatoes • 2 garlic cloves, crushed • 2 tsps paprika • 2 tsps black treacle • 1 tsp muscovado sugar • ¼ tsp ground cloves • 1 tbsp tomato purée • 1 tsp balsamic vinegar • Flat-leaf parsley 1 Preheat the oven to 150°C/gas mark 2. Heat the oil in an ovenproof dish and cook the onion, celery and bay leaf for a few mins until soft. Add 100ml water and the rest of the ingredients, except the vinegar and parsley. Bring to the boil. 2 Cover and transfer to the oven for at least 90mins, stirring occasionally. You may need to add a little extra water. Season well, add the vinegar and sprinkle with parsley to serve.