This is a quick entry to post a baked beans recipe from George Calombaris' book The Press Club that I'm using in a couple of upcoming posts. While it won't take you to baked beans heaven — it's not even baked — it's a fairly solid recipe that can be made in bulk and frozen, eaten on its own with a chunk of bread or used to accompany pretty much anything.
George Calombaris' baked beans
- 1kg dried cannellini beans
- 2 carrots, peeled and finely diced
- 4 sticks of celery, finely diced
- 2 brown onions, finely diced
- 4 cloves garlic, minced
- 3/4 cup tomato ketchup
- 4 cups passata (puréed tomatoes)
- 1.25 cups sherry vinegar
- 4 cups of brown chicken stock (or vegetable stock)
- Olive oil
1. Soak the cannellini beans overnight submerged in water.
2. Sweat the diced vegetables over a medium heat in 3 tbsp of olive oil under translucent.
3. Add the remaining ingredients (except the beans) and bring to a simmer.
4. Strain the beans and add them to the pot. Cook for 5 hours or until the beans are just tender and have absorbed the stock.