Baked Beans -

Baked Beans

Low chemical, free of egg, dairy, gluten, nut and soy.

Ingredients

300 g (1½ cups) dried beans, flageolet or cannellini
1 leek, washed and sliced
2 sprigs parsley
1 garlic clove, peeled
2 x 5 cm (2 in) pieces celery
2 tablespoons soft brown sugar
¼ teaspoon citric acid
¾ teaspoon saffron threads
Sea salt

Details

Serves: 6

Method

Wash the beans and place in a large bowl. Cover with 1.5 litres (6 cups) water and soak overnight. Drain.

Place the beans and leek in a saucepan. Tie the parsley, garlic and celery, this is called a bouquet garni, together firmly with string and add to the saucepan. Pour in enough water to cover the beans. Simmer, uncovered for about 1 hour, or until tender. Remove the bouquet garni with tongs.

Add the sugar, citric acid, saffron and salt to taste. Simmer for 10 minutes longer. Serve hot.

Prep time: 15 minutes + overnight soaking
Cooking time: 1¼ hours

Related food category:

• Breakfast