Copied directly from the cookbook:
Home-Style Baked Beans
These beans, baked in herbed tomato sauce, bear little resemblance to the more mildly flavoured commercially canned beans. They make a popular main course.
for 4 main servings:
1 1/2 cups haricot beans (Navy beans)
2 onions, chopped
2-3 cloves of garlic
2 Tbsp oil
1 (425g) (14oz?) can whole tinned tomatoes, chopped
1 Tbsp tomato paste
2 Tbsp sugar
1 Tbsp dark soya sauce
1 tsp basil
1/2 tsp marjoram
1/4 tsp thyme
3 cups hot water
Cook the beans as described on page 116. Drain.
Chop onions into fairly large chunks and roughly crush and chop the garlic.
Combine these in a medium-sized roasting pan or shallow casserole dish, and coat with the oil. Bake uncovered, at 160C (about 315F) for 30-40 minutes, or until the onion browns, stirring occasionally.
In a blender or food processor, or with a potato masher, combine the whole tomatoes, tomato paste, and all the flavourings.
Stir the cooked beans, tomato mixture, seasonings and hot water into the onions and garlic, and bake, uncovered, at 160C for a further 90 minutes, stirring occasionally. If at any stage the mixture seems too thick, add more water.
Serve with crusty bread and a green salad or cooked vegetables, or as part of a buffet meal.
To cook the beans (not from the cookbook):
Soak them in cold water for 6-8 hours, then drain and rinse them. Put them in a pot with lots of water, some seasalt if desired, and 1 Tbsp oil to keep the frothing down (optional). Bring them to a boil, then lower the heat and simmer with the lid ajar (so they don't boil over), until they are tender enough to mash against the roof of your mouth with your tongue (that's how I test them... just be careful you don't burn your mouth!). This usually takes 1 1/2 -2 hours.
I used one onion,
garlic powder in place of garlic since mine had gone off (use 1/8 tsp per clove),
1 Tbsp olive oil,
I used a smaller can of whole peeled tomatoes and didn't chop them before mashing,
Tamari in place of soy sauce,
oregano in place of thyme because I had none,
2 CUPS OF WATER, since 3 seemed to be way too much, especially when you consider there's water in the tinned tomatoes... and I was right, 2 cups was more than sufficient. :)
Trust me, it's really worth it to roast the onions and garlic! They taste so much better that way.
I served this with a salad made from:
- torn cos lettuce leaves
- 2 medium grated carrots
- juice of 1 small lemon
- juice of 1 small lime
- about 1/3 cup fresh coriander, chopped (I'd use 1/4 cup next time)
- salt and black pepper to taste
- drizzle of olive oil
Basically, that's what I had available. :)