Bonfire Night Baked Beans
A simple, robust and flavour-packed take on baked beans, this is the perfect winter warmer for all ages for your fireworks celebrations. Great with a jacket potato, our seaweed soda bread or anything meaty but works on its own too.
The nutty flavour of Hodemedod’s Red Fox Carlin Peas works well here. If they’re not in your store cupboard or the local shop then use this recipe with another substantial pulse like chick peas or borlotti beans. The peas or beans marry so well with the spiciness of bay leaf and the deeply aromatic flavours of winter savory.
250g Red Fox Carlin Peas (or one of the above substitutes, from a tin if you’re in a hurry!)
1 tin chopped tomatoes
2 tbsp cold-pressed rapeseed oil
3 garlic cloves, crushed
2 large bay leaves (if fresh, twist before you add them)
2 sprigs winter savory
3 finely chopped celery sticks
2 fresh tomatoes diced
Generous twist black pepper
Pinch of salt (BHK Lovage Salt if you have it)
250 ml stock
Sweat the celery in two tablespoons of rapeseed oil until soft. Add the other ingredients and simmer gently for approximately one hour or until the mixture has reduced and absorbed most, not all, of the liquid.
Remove the garlic cloves and herbs and serve really hot.