These baked beans are a staple at our house. They make a regular appearance on our weekend brunch menu and sometimes, we even have them for dinner.
This is another of my Mum's recipes. The base is essentially a Napoletana Sauce, which could be eaten with pasta. The addition of beans makes it really hearty and satisfying.
A healthy and substantial meal that's sure to please!
SERVES 4
2 x 400g tin chopped tomatoes
2 x 400g tin beans (you can use any variety you like. Kidney and Cannellini are great. I often do a mix of different beans)
2 large garlic cloves, finely chopped
1 1/2 tsp sugar
2 tsp olive oil
1 tsp dried chilli flakes
A small handful of parsley, finely chopped (plus extra for serving)
Salt and pepper to taste
In a medium saucepan, heat the oil. Add the garlic and chilli and cook for one minute, stirring constantly. Add the cans of tomatoes, parsley, sugar, salt and pepper and stir.
Bring it to a slow boil then turn it down to a low heat and simmer for 30 minutes, stirring occasionally.
Add the beans and cook for a further 20 minutes on a medium-low heat.
Serve with fresh, toasted bread and a poached egg for a sustaining and healthy breakfast or over a baked sweet potato for a satisfying dinner.