Baked Beans
Description
These baked beans are rich, tangy, and comforting, made with a simple tomato base and tender navy beans. Slow-simmered with ketchup, olive oil, and gentle seasoning, they have a classic, homey flavor that pairs perfectly with toast, rice, or roasted vegetables. Warm and satisfying, this dish works just as well for cozy family meals as it does for casual gatherings and weekend brunch spreads.
Ingredients
- 1 cup navy beans, soaked for 6 hours
- 6 tomatoes, quartered
- 1 tbsp olive oil
- ¼ cup ketchup
- Salt and pepper to taste
- Water to boil the tomatoes
Directions
- Pressure cook the soaked navy beans, adding salt.
- Turn off the heat after 1 whistle, let the pressure release naturally, and drain the beans.
- Boil the tomatoes in enough water until they soften.
- Drain the tomatoes, cool, blend, and strain.
- Warm olive oil and add the tomato purée.
- Let it cook for a minute and then add the cooked beans, salt, pepper, and ketchup.
- Cook for another minute till everything comes together.