Baked Haricot Beans


Baked beans from a tin are cheap, nutritious and boring. This recipe produces nutritious interesting beans every time.

Serves 4

This recipe contains the following types of ingredient: plants and fungi.


200 gm
black-eye, cannelini or haricot beans
large onion, peeled and chopped
clove garlic, crushed
little cooking oil
400 ml
30 ml
tomato puree
5 ml
dried basil


Soak the beans in cold water overnight, drain and rinse them.

In a cast iron skillet or nice saucepan fry the onions until starting to turn translucent.

Add the drained beans, garlic and water and bring to the boil. Then simmer uncovered for about 45 minutes to 1 hour until the beans are tender and the liquid well reduced.

Stir in the tomato puree and season with basil, salt and pepper to taste.

To serve

Use as a component of Vegetarian Pie, or as a filling for Jacket Potatoes, or as a salad dish.


Other (small) beans work just as well.