Nothing beats homemade baked beans. Make these the day before to allow the flavours to develop, and then serve with crispy fried rosti as a tasty alternative to toast.
Ingredients
| 1 Tbsp | Oil |
| ¼ | Onions, diced small |
| 1 | Garlic clove, crushed |
| 2 rashers | Bacon, chopped (Main) |
| 1 tin | Butter beans, 390g (Main) |
| 250 ml | Tomato passata (Main) |
| 1 Tbsp | Tomato paste |
| ½ tsp | Brown sugar |
| ¼ tsp | Balsamic vinegar |
| ¼ cup | Water |
| ¼ tsp | Salt |
| 1 pinch | Freshly ground black pepper |
| 2 | Medium potatoes, peeled and grated (Main) |
| 1 Tbsp | Oil, for frying rosti |
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Directions
- In a medium-sized pot heat the oil. Add the onion and garlic, cooking for 2 minutes to soften. Add the bacon and cook for a further 3 or 4 minutes until lightly browned.
- Pour in the beans, passata, tomato paste, sugar, vinegar, water, salt and pepper. Bring to a simmer for 15-20 minutes until the beans are soft and the tomato mixture thickened.
- To make the rosti, place the grated potato into a clean tea towel and squeeze as much liquid out as possible. Place into a bowl and season with salt and pepper. Heat a little oil in a frying pan. Put a handful of potatoes into a circle 10cm in diameter flattening it to make the rosti. Cook for 4 or 5 minutes each side until crispy and golden.
- Serve with a side of blanched spinach and sprinkle with parsley or coriander.
