HOME BAKED BEANS

Prep 5mins Cook 90mins Serves 4

220 Triathlon Magazine - - Training -

METHOD

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.

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