Honey Baked Beans
You cannot compare home-made baked beans with their store-bought counterparts. As you are about to discover, when you make them yourself they are smoky, rich and contain far less sugar and salt. Use any beans you might have on hand whether they be black beans, cannellini beans or red kidney beans.
Serves: 4
Prep Time: 5 minutes
Cook Time: 45 minutes
INGREDIENTS
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 6 cloves garlic, minced
- 1 tablespoon smoked paprika
- 2 tablespoons Egmont Manuka Honey MGO 70+
- 2 x tins beans (we used black beans in this recipe)
- 2 x tins chopped tomatoes
- 4 pieces sourdough toast, buttered
- 4 eggs, poached to your liking
- 4 handfuls greens (we used rocket)
- Grated parmesan cheese
METHOD
Heat the olive oil in a heavy-bottomed pot over a medium heat and fry the onion for 10-15 minutes until soft and starting to stick to the bottom of the pot. The longer you cook the onions the sweeter and more flavourful they are. Add in the remaining ingredients season to taste, bring to the boil, reduce the heat then cover and let simmer for at least 45 minutes. The longer it cook the tastier it will be. Serve on buttered sourdough with a poached eggs, some greens and a good sprinkle of parmesan cheese.
