Deano’s Beanos – Homemade Baked Beans

Stuff

  • 2 tablespoons olive oil
  • 2-3 onions, finely chopped (the finer the better)
  • 3-4 sticks celery, finely chopped (the finer the better)
  • 2-3 carrots, finely chopped (the finer the better)
  • 4-5 garlic cloves, finely chopped (the finer the better)
  • 4 cans tomatoes (I use Italian cherry tomatoes or good quality Italian crushed tomatoes)
  • 4 cans white beans in brine (large butter beans or smaller cannelli beans – or some of both)
  • 2 tubes (approx 250g) tomato paste
  • 1 cup red wine vinegar or sherry vinegar

Variation : Increase the bean ratio : add another can of beans or delete one can of tomatoes

Method

  • Heat oil in large pot and sweat all the vege’s over low heat until soft and translucent (probably 1/2 an hour or so)
  • Blend the tomatoes with their liquid and drain the beans (discard the brine)
  • Add the tomatoes, beans, tomato paste and sherry to the vege’s
  • Simmer for a couple of hours to infuse flavors and reduce the water a bit.
  • Stirring regularly to ensure it doesnt stick to the bottom – add some water or stock if it starts to get too thick

Serve

  • Will store in the fridge for a week or so – Can be frozen
  • Spoon out quantity you want – Heat (stove top or microwave) and eat

 Quantities

  • Makes a lot!!! Approx 10 cans equivalent

Inspired by George Calombaris

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