Best baked beans ever
- 2 cups dried lima beans, soaked overnight
- 2 tbsp olive oil
- 2 red onions, diced
- 2 garlic cloves, finely chopped, plus one garlic clove extra for bread
- 1 x 400g tin chopped tomatoes
- 1 loaf sourdough bread
- Parmesan and parsley to serve
Drain the beans of their soaking water, place in a saucepan, cover with fresh cold water and cook for about 35 minutes, or until the beans are tender and cooked through.
Meanwhile, cook the onions in a saucepan with the olive oil over a medium heat. Once soft and translucent (about five minutes), add the garlic and cook for another minute. Stir through the tomatoes and cook for about five minutes before pouring in the drained, cooked beans.
Toast the sourdough in nice thick slices (I use the grill for this). As soon as the slices are golden on each side, remove from heat and rub with a garlic clove then drizzle with a little olive oil. To serve, place a piece of bread in the centre of each plate and spoon over the beans.
- Dried beans are a staple in our house; delicious, healthy and cheap – they tick all my boxes. I usually make up (that is, soak overnight, drain then cook in boiling water until tender) a batch of beans once a week and then freeze them in snap-lock bags. They can be added to most dishes still frozen.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder.
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