Method
- Homemade Baked Beans from ScratchSkip the tin and make your own rich, smoky baked beans from dried red kidney beans. Slow-cooked in a smooth tomato sauce with BlixSam Smoke Craft and BlixSam Omni Spice, this hearty recipe is perfect for breakfast, braais, baked potatoes or simply served on buttered toast.Serves: 6–8🛒 IngredientsBeans– 500 g dried red kidney beans– Water for soaking and cookingSauce– 2 tbsp oil– 1 large onion, finely diced– 3 cloves garlic, minced– 400 g crushed tomatoes– 2 tbsp tomato paste– 3 tbsp brown sugar– 2 tbsp apple cider vinegar– 1 tbsp Worcestershire sauce– 1 tsp mustard– 1 tsp BlixSam Smoke Craft– 1 tsp BlixSam Omni Spice– ½ tsp black pepper– 1 cup reserved bean cooking liquid (or water)👨🍳 Method1. Soak the dried kidney beans overnight in plenty of cold water.2. Drain, rinse and cover with fresh water.3. Bring to a rolling boil for 10 minutes, then reduce the heat and simmer for 45–60 minutes, or until the beans are tender. Drain, reserving 1 cup of the cooking liquid.4. Heat the oil in a large pot or ovenproof casserole dish.5. Fry the onion until soft. Add the garlic and cook for another minute.6. Stir in the crushed tomatoes, tomato paste, brown sugar, vinegar, Worcestershire sauce, mustard, BlixSam Smoke Craft, BlixSam Omni Spice, black pepper and the reserved bean cooking liquid. Simmer for 10 minutes.7. Using a stick blender (or carefully transferring the sauce to a blender), blend until completely smooth.8. Return the sauce to the pot, add the cooked kidney beans and stir gently to coat every bean.9. Bake uncovered at 180°C for 45–60 minutes, stirring once or twice during cooking. Add a splash of water if the sauce becomes too thick.10. Serve hot with buttered toast, a full breakfast, braaied meat, grilled sausages or spooned over baked potatoes.💡 Chef's TipThe flavour is even better the next day, making this an excellent make-ahead recipe.
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