Vegetarian Baked Beans
1 LB haricot, pinto or navy beans, soaked for at least 6 hours
6 cloves
1 medium onion
1/2 head of celery, finely chopped
4 OZ tomato puree
2 OZ sun-dried tomatoes, roughly chopped
1/2 OZ barbados sugar, (brown)
Pre-heat the oven to 180C, 350F gas mark 4. Bring the beans, which have
been thoroughly soaked, to a boil in their soaking water. Simmer for 10
minutes, remove from the heat, strain, discard the water. Cover again with
fresh water, to about 1/2 an inch above the beans. Push the cloves into
the onion, and bury it and the celery in amongst the beans. Add the tomato
puree, sun-dried tomatoes and soft brown sugar. Bring to the boil, cover
the pot and place in the oven for 1 1/2-2 hours until the beans are
completely soft and soaked up all the liquid. Check half-way through
cooking time, just to make sure that all the liquid hasn't gone and it is
drying out. When all the beans are soft, stir the mixture and remove the
onion. If you choose, you can pull out the cloves, chop the onion and
return it to the beans. Adjust the seasoning at this point, and serve with
wholemeal bread.
Adapted from Michael Barry's Radio Times Cookery Year.
Mulled Cranberry Juice
17 FL OZ cranberry juice
10 FL OZ freshly squeezed orange juice
10 FL OZ water
1/2 a lemon's juice
4 allspice berries
4 whole cloves
1 cinnamon stick
a few slices of lemon and orange
Add all the ingredients to a pan and slowly bring to a boil. Simmer for 10
minutes to enfuse the flavours. Using a slotted spoon, remove the spices.
Serve with a slice of fruit in each glass.
from Michael Barry's Radio Times Cookery Year.
Love Shell.