There are three main keys to the success of this dish: soak the beans the night before, cook them low and slow in ceramic casserole dish in the oven and don't add any salt or bullion until the beans are soft. Salt inhibits the absorption of water. For some reason the ceramic pot helps them get soft and tender (just think New England Beanpot). As for the amount of vegetables or kind of tinned tomatoes, that is up to you. The recipe is very forgiving.
This is my ceramic bean pot. It was made by an amazing potter down in Dorset. The best part is the lid can be used as a serving dish when it is inverted.
500 gr / 1 lb of white haricot, cannellini, pinto or borlotti beans
3 carrots, quartered and sliced
3 celery stocks, diced
2 small onions or 1 large onion, diced
1 395 g tin of cherry tomatoes or chopped Italian tomatoes
1 500 g tomato passata or sauce (or larger if you have one)
2 t bicarbonate of soda (baking soda)
5 garlic cloves, whole
1 bay leaf
Boiling water to cover the beans by 15 mm or 1/2 inch.
Finish with:
1-2 vegetable stock cube, Knorr Veg pot or Marigold buillon
Salt to taste
Chopped flat leaf parsley
Preheat oven to 180 C degrees, then turn down to 150 C once you put the beans in the oven.
Start by soaking the white beans in plenty of water over night. If you have forgotten to do this, pour boiling water over the beans and leave to absorb for an hour. Rinse the beans and set aside. Also, start a full kettle of water to boil.
Dice up the carrots, celery and onions and put in the bottom of the large ceramic bean pot. (This can also be done rather well in a slow cooker on low.)
Add the beans, bicarbonate of soda, bay leaf and whole cloves of garlic. Toss all of ingredients in the pot together to distribute the vegetables amongst the beans. Tuck the whole garlic cloves down deep into the pot. Pour the chopped tomatoes, passata or tomato sauce over the beans. Finally, add 15 mm or 1/2 inch of boiling water over the top of the beans so there is enough fluid for the beans to absorb and get soft.
Cover the bean pot and place it in the hot oven. Turn the temperature down to 150 C and leave to cook for 4 - 5 hours. At about 4 1/2 hours, peak at the beans to make sure there is a enough liquid. Give them a stir and determine if they are soft or need a bit more time. They should break up a bit upon stirring. If you achieve this texture, add the vegetable bouillon and salt/pepper to taste.
I like to serve mine with some grated cheese, Tabasco and toasted sourdough bread or a fluffy jacket potato. This is great made a day ahead and reheated to serve. Freeze some single portions for weeknight meals of beans on toast. You'll never go back to that well know tinned baked bean ever again.
Serves 8 - 10 people.
