- 8
- 60 mins
Ingredients
- 1/2 lb borlotti or navy beans; soak overnight
- 8 oz tomato paste (not passata)
- 1 whole large onion; finely diced
- 1 tablespoon brown sugar or 2 tablespoons maple syrup
- 2 tablespoons Worchestershire sauce
- 1 clove garlic
- 3 sprigs basil
- 1/2 teaspoon salt
- 1/4 teaspoon poultry seasoning
- 2 cups filtered water
- 3 tablespoons olive or sunflower oil
- 2 tablespoons molasses
Preparation
Step 1
Soak beans in filtered water overnight.
Discard the water. Add fresh water from the tap and rinse.
Add filtered water so that it covers the beans.
Bring to boil and continue simmering on medium heat for 1 hour.
Meanwhile, cook the onion and garlic (if using) in olive/sunflower oil. Set aside.
Add tomato paste, sugar/syrup, molasses, vinegar, basil, Worchestershire sauce, seasoning, and any condiments using (I sometimes add vitamin C to extend shelf life - but I am a qualified chemist, so you may need to closely follow the instructions on the label).
Stir well and allow to settle.
When the beans have boiled for 1 hour, turn off the heat, and transfer the beans to a heat-proof vessel. Add the tomato and spice sauce and stir well. You should see at least 1 cm of sauce on top of the beans.
Place the beans in an oven heated to 200c. Leave them for 4-5 hours.
Make sure you stir them every hour or your sauce ends up too brown.
Enjoy with cheese and toast.