Meat Free Monday

Beans on toast is one of those handy standbys for lunch or supper which I often find myself turning to. I buy the organic sugar-free beans in the health food store, but when I have the time, I like to cook up a batch of these home-made baked beans. Although this method is oven-baked, you can also cook it on the stove top if you prefer. It is delicious served on brown toast, or as an accompaniment to a baked potato.

Ingredients

• I use roughly 450 g of white beans (I like to use cannellini beans) soaked overnight
• Olive Oil
• 1 large onion ( I like to use a nice sweet red onion, finely chopped)
• 1 large can chopped tomatoes
• 1 bay leaf
• 3 tablespoons honey or agave syrup
• 2 tablespoons tomato paste
• 1/4 cup red wine vinegar
• Salt and freshly ground black pepper to taste

Method

• Rinse the beans and place them in a large pot or oven-proof casserole dish. Reduce the heat, cover and simmer 30 minutes.
• Meanwhile, preheat the oven to 375 F/180C. In a separate heavy-based saucepan, heat 2 tablespoons of olive oil and using a medium heat, carmelise the onion. This should take about 10 – 15 mins, stirring often and cooking gently.
• After 30 minutes, drain the beans and return them to the pot. Add some more olive oil, the tomatoes, bay leaf, honey, and 2 cups water or enough to just cover the beans. Stir in the onion, and bring the mixture to a simmer. Cover and place in the oven. Bake one hour, stirring often and adding water if necessary. Add the tomato paste, vinegar, salt and pepper. Cover and simmer until the beans are tender and the mixture is thick.