These baked beans are healthy, delicious and easy to make, eat them on crunchy toast, with polenta or with some steamed vegetables. Rather than simmering on the stove top these cook in the oven. Try and get hold of BPA free tinned beans and tomatoes, if you have fresh you can use those instead.
This recipe was adapted from the book Falling Cloudberries by Tessa Kiros.
2 x 400g tins of butter beans, drained and rinsed
1 bay leaf
1/3 cup of olive oil
2 celery sticks sliced
3 garlic cloves minced
2 x 400g tinned tomatoes
1/4 cup of parsley chopped
1 large red onion finely chopped
1 1/2 cups vegetable stock
Preheat the oven to 180 degrees (or 170 if your oven is fast).
Heat 2 tablespoons of olive oil in a frying pan. Gently saute the onion until golden and softened. Remove from the pan and mix with celery, garlic, bay leaf, tomatoes, parsley and remaining olive oil. Season with a little sea salt and pepper. In a large ceramic baking dish combine beans, vegetable stock and tomato mixture, combine well. Cover with foil and bake for 45 minutes. Remove the foil, stir and add some water if it appears to be drying out, bake uncovered for a further 25 minutes.
The beans should be golden on top with a thick sauce. Serve warm.