Baked Beans

This is my grandmom's recipe. She had a flair for cuisines and would hire chefs during the British rule to teach her multiple cuisines. So many of our recipes are hers. Handed down generations. 

This is the traditional baked beans recipe before they came in cans. Make a large batch and keep it away for busy days. 

She would serve this on a crisp toast with chopped raw onions and finely chopped green chillies on top. Don't ask me why.. it is what it is ! 

INGREDIENTS-

• 200 gms Haricot / Navy beans (check notes)
• Salt to taste
• Sugar to taste
• 1/2 cup Tomato ketchup
• 200 gms Tomato puree (check notes)
• 2 onions finely chopped
• Green chillies to taste
• 1 tbsp oil

1. Soak the beans in water overnight as you would Kidney beans (rajma). Ensure the water is well above the beans.
2. In the morning drain the soaking water and add the beans to a pressure cooker and very little salt.
3. Add enough water to ensure the beans are covered.
4. Pressure cook the beans on high. After the first whistle, turn the gas down to a sim and cook for another 10 mins.
5. Switch off the cooker and let it cool till you can open the cooker ( let the pressure release on it's own)
6. In the same cooker add the tomato puree and cook till it is mixed well
7. Add 1/2 tsp salt and cook till it reaches a slightly thick consistency ( check notes)
8. Add the 1/2 cup plain tomato ketchup and cook till it becomes thick like in the image.
9. Than add 1 tsp of sugar and mix well.
10. Finely chop the onions and green chillies, add 1 tbsp oil and cook till onions become transparent. Then add salt and cook till the onions are soft.
11. Add cooked onions to beans and mix in.
12. Taste and adjust for salt and sugar.
    
    

MY TIPS FOR THIS RECIPE-

1. THE BEANS : These are called Haricot or Navy beans and can be replaced with White kidney beans ( white rajma ) or Cannellini. This is not the same as lobia or black eyed peas. Some people do use lobia as a replacement. These beans are used by a lot of restaurants and hotels, if you don't find it at your local grocery store, try asking a friend (who is a chef).

2. TOMATO SAUCE OR KETCHUP : Aways use a plain one. I prefer to make else buy one that has no additional sugar added. However if you don't have access to this just use plain tomato sauce and look out for my upcoming recipe (exclusive to emails)

3. TOMATO PUREE : For this recipe I have used one small tetra pack. You can use ready made or make your own. If you make your own, pleasure ensure you cook it down to a paste.

4. SUGAR & SALT : I have not added the exact measurements as this will depend on the tomato sauce and puree you use. So please taste and adjust as per you liking. It should have a mild sweet flavour.

5. CONSISTENCY : Avoid overcooking or making it too thick because once this cools it will thicken further. While reheating add a little water to thin out the sauce a bit.

6. LEFTOVERS : This is a substantial quantity. I like to make this on the weekend and use through the week. I store this in the fridge and heat only the amount I need. Remember to add a little water while heating it.