On the odd occasion that I am at home with my family at the nest in Ireland’s blustery West, a full Irish always makes it’s way to a plate nearby.
We usually begin our Sunday morning padding into the kitchen, one after another, eyeing the Sunday papers, peeping in the fridge and slowly but surely the pace picks up and we start bustling around the kitchen all in a fluster, radio blaring, cooking a fry, making toast, boiling the kettle, finding the tea cosy, quick dash to the shops to get a loaf of MacCambridges, stop off to see the waves, remember we have to be home for the fry, dash back home, smoke alarm going off, someone drops a sausage and finally…. breakfast is assembled on the kitchen table and the Rushe family flock all at once, fighting over the last piece of bacon until dad settles it by scooping it out of sight and with a little chuckle pops it in his mouth.
This recipe for home made baked beans was made thinking about the afternoon fry ups in my house. Piling beans and fried eggs on top of mum’s freshly buttered homemade brown bread. Mmmm yummy!!!
As the name suggests, the beans should be baked. As I don’t have a cast iron pot, my beans were stewed in a sugary tomato sauce. I hope you enjoy 🙂
1 medium onion
1 clove garlic
2 rashers of bacon
1 tblspn brown sugar
2 tblspns maple syrup
1 tblspn mustard powder
1 tin canellini beans, drained
1/2 tspn cumin
1/2 tspn nutmeg
1 tin chopped tomatoes
2 tblspns chopped basil
Heat a medium sauce pan and sweat the onions and garlic, add in the bacon. Cook until browned slightly.
Add the maple syrup, sugar, mustard.
Stir to combine. Saute for one minute.
Drain the beans and add to the pan.
Add in the nutmeg and cumin.
Toss in the tin of chopped tomatoes, season with salt and pepper.
Mix everything up together and simmer for 10 minutes.
At the end, throw in the chopped basil.
Let simmer for one more minute and serve.