Homemade Baked Beans

Beans on toast is one of the ultimate comfort foods, however I have had a strong dislike of tinned baked beans for as long as I can remember.  Not wanting to miss out entirely, I started making my own.  I usually make enough for four people, and portion out the leftovers to have with a baked potato later in the week.

Homemade Baked Beans

1 red onion, finely chopped
3 rashers smoky bacon, finely chopped
1 clove garlic, finely chopped
400g tin chopped tomatoes
2 tbsp brown sugar
3 tbsp cider vinegar
2 x 400g tins cannellini beans

Heat a little olive oil in a large frying pan, or chef’s pan, and gently cook the red onion until soft.  Add the bacon to the pan, along with the garlic, and cook for a further five minutes.  Pour in the chopped tomatoes, 400ml water,  brown sugar and  cider vinegar. Add the cannellini beans, stir and bring to the boil, and then simmer on a low heat for about 30-40 minutes until the sauce has thickened.  Season to taste.


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