Even after you become a mum yourself, having your own mum cook for you is still the best!
Recently my parents came out all the way from Ireland to visit us and we took full advantage of ‘Mummy Thompson’ home cooked meals because they only happen every 18 months. This recipe was up there with our faves.
Although it may take a little bit of time, it’s a pretty easy recipe to make and it makes a bucket load so you can freeze half of it and use the other half throughout the week as sides to your meals. It even works really well on its own for lunch on top of some seeded bread with cheese grated on top or nutritional yeast for that cheesy flavour.
You can also increase the quantity of chilli and make it spicy... but I’m a bit of a wimp when it comes to spice which is why this version is on the mild side.
This recipe is a little more suited to the chilly Winter evenings, but it would also work perfectly alongside barbequed meats which will be a regular occurrence in our house over these warmer months. Enjoy!
Mum's Homemade Baked Beans
A huge pot aka. Enough for 8-10 sides
GF, DF, vegan, RSF
Prep time + tidy up: 20 mins
Cook time: 1 hour and 15 mins
3 x 400g cannellini beans, rinsed and drained
1 chorizo sausage, diced
100g bacon, roughly chopped
1/2 onion, diced
1.2 tsp chilli flakes
2 tsp garlic, crushed
1 tbsp honey
1 tbsp fresh sage or rosemary, minced
1/4 cup tomato paste
200g (half jar) passata
2 cups stock
2 tbsp balsamic vinegar
Pre heat the oven to 180 degrees.
Put a large soup pot or a suitable casserole dish on a medium heat. Add the chorizo and bacon and cook until browned.
Add the onion, garlic, herbs, chilli flakes and cook for 2-3 minutes. Then add the honey and tomato paste. Stir to combine and then add the passata and stock.
Bring to a simmer. Taste and season if needed.
If you used a saucepan, add everything to a large oven casserole dish and mix the beans through the mixture. Cover with the lid or 2 layers of foil and pop in the oven to back for approx. 60 minutes.
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