Homemade Baked Beans – 100% on the stove top and better than tinned!
What makes baked beans so delicious for me is the contrast of sweetness from tomato and sugar against the sourness of vinegar, in this case raw apple cider vinegar.
I adapted the delicious magazine recipe, replacing the salty pancetta for a Lamb shank and salt but if you’re not a meat eater you can totally leave out the meat altogether and still enjoy the beautiful taste that is baked or rather stove top beans.
I added some harissa to our grown-up bowl of baked beans whilst the kids enjoyed them plain, on toast and without any of the meat as they aren’t big meat eaters.
- 400g dried haricot beans
- 1 halal lamb shank
- 3 tbsp extra-virgin olive oil
- 2 red onions, finely chopped
- 2 garlic cloves, finely chopped
- 400g tin chopped tomatoes
- 2 tbsp dark muscovado sugar
- 3 tbsp RAW apple cider vinegar (with the mother)
- fine sea salt, to taste
- Put beans, teaspoon of bicarbonate soda in a large pot, cover with water until pot is 3/4 full, bring to a boil allow to simmer for 3-5 minutes before turning off heat, cover and soak the beans overnight. Next day drain them, and rinse twice. Place in the same (cleaned) large pot, cover with fresh water and bring to the boil over a medium heat. Add lamb shank, Cook for about 45 minutes-1 hour until beans are tender, then remove from the heat and set aside for 30 minutes. Drain well, reserving some of the cooking liquid.
- Heat the oil in a large saucepan over a medium heat, add the onions cook for 6-8 minutes. Stir in the garlic, tomatoes, sugar, vinegar, 400ml reserved cooking liquid and lamb shank. Reduce the heat to low and cook for 1-1½ hours, stirring occasionally, until you have a thick sauce or to your desired consistency,add the drained beans, stir and cook for 5-10 minutes until the beans have reheated and tender. Season to taste. Serve the beans on toasted bread with grated cheese, if you like OR in a bowl with the meat with some harissa and bread on the side.