Black Garlic Baked Beans

Homemade baked beans with the added sweetness of Black Garlic and the acidity of vinegar; a quick and tasty side dish.

Prep: 10 mins | Cook: 20 mins | Serves: 4

V: use vegetarian Dijon mustard and Worcestershire sauce alternatives | Ve: use vegan Dijon mustard and Worcestershire sauce alternatives

Ingredients

2 tbsp olive oil
1 onion – peeled and finely chopped
Pinch of salt
1 red chilli – deseeded and finely chopped
2 tbsp Black Garlic Infused Balsamic Vinegar or balsamic vinegar
1 tbsp Black Garlic Sugar or light brown sugar
2 tbsp Black Garlic Paste
1 tsp garlic powder
1 tsp onion powder
1 tsp Dijon mustard or vegan/vegetarian alternative
1 tsp Black Garlic Sea Salt or table salt
500ml tomato passata
Worcestershire sauce or vegan/vegetarian alternative or BGK’s Black Garlic Mushroom Essence
2 x 400g tins cannellini beans or haricot beans – drained and rinsed
Black Garlic Sea Salt or table salt
Freshly ground black pepper

Method

Add the oil to a large saucepan. Gently fry the onion with a pinch of salt, over a low heat until soft but not coloured.
Add the chilli, vinegar and sugar, simmer for 1 minute. Add the Black Garlic Paste, garlic powder, onion powder, Dijon mustard (or vegan/vegetarian alternative) and 1 tsp salt. Cook for 1 minute.
Add the tomato passata and a few shakes of Worcestershire sauce (or vegan/vegetarian alternative). Simmer for 5 minutes, stirring occasionally.
Add the beans and simmer for a further 10 minutes.
Season to taste with salt and freshly ground black pepper.

Top Tip: adjust the seasoning and add more vinegar or sugar to obtain your preferred balance of sweetness and acidity.