Hi and a huge welcome to Steve's kitchen
Now I know it's a little bit sad, I'm
here in Italy surrounded by fantastic
food but I am starting to miss my Heinz
baked beans. So I'm going to make my own
because they're so simple to make. Here
in Italy we have cannellini beans
They are very similar to the haricot beans
that Heinz use for making baked beans
Let's get on and give these a little
soak, I going to soak them overnight
The only reason we're doing that by the
way is to speed up the cooking process.
I'm going to use the whole package 500
grams of beans and then we're just
going to cover those over in water and
then I'm just going to cover that over
and pop it on the side overnight and
tomorrow we're going to make Heinz style
baked beans. So my beans have soaked overnight and
they've become quite tender, now you can
bite through them, but you don't want to
eat them at the moment they're not cooked.
We've got to get and prepare ourselves a
beautiful sauce for our beans.So I'm just
going to take some diced onions and in a
pan, I'm going to add a couple of
tablespoons of cooking oil, add the diced
onions in and we're just going to sweat
these for a couple of minutes. Now I want
to salt that and you can salt it to taste
really, I use about a teaspoon.
I'm also adding in a teaspoon of mixed herbs
about half a teaspoon of black pepper
and about a teaspoon of paprika
Now just give that a quick mix through and
we're going to add in a can of chopped
tomatoes, going to add a couple of
dessert spoons of brown sugar and a
couple of cups of a tomato sauce
similar to that you use for a pasta. Now
we'll give that a little stir through
Now we've got all these beautiful
cannellini beans here there's a little
bit too much water in here I'm going to drain
most of it off and we're going to add it to
our sauce on the stove. Now don't worry
there's a bit of water left in there
we've got all these wonderful beans now
into our tomato sauce. Now we need to
cook these for about two - two and a half
hours until the beans are tender, so I'm
going to pop a lid on and we'll just gently
simmer them away, if you have a pressure
cooker you could greatly speed this up
by using a pressure cooker. Just keep an
eye on it as well if the sauce gets a
little bit too dry you can add a little
extra water in. Now our baked beans are
looking absolutely gorgeous and if you
lift one of them now and give a little
bight into it, it should be just a little
bit tender, what I'm going to do now is
turn the heat completely off, cover it
again and I want to leave them covered
until they've completely cooled down. Now we've
got a big pot of cooled down baked beans
and I can tell you even now as they are
they taste pretty good, I feel like a
cowboy out on the range but they will
get better with time so what I'm going
to suggest you, is rather than eat them as they
are
get yourself some mason jars or any sort
of container really, that you can seal.
Take your baked beans and let's just pop
them into there. Now look at those, they
even look like baked beans but trust me if you
seal these down and obviously I've
sterilized these first in hot water, seal
them down and store them for at least 24
hours, 48 hours a week even and the
flavors will get right into those beans
and
will taste so so good. What I'm actually going
to do is I'm going to store these for a
couple of days and then I'll come back
and show you just how good they are. Now
two days later these baked beans are thickening
up, they look absolutely gorgeous but
something else thats absolutely smelling
gorgeous in here at the moment is this
bread that we've been baking, it's part of
a series, an introduction to bread
making on Steve's Kitchen which will be
up soon on the channel hopefully but because
it's so warm and so delicious I'm
going to use this to serve my beans. Now
you can see because I've used the
cannelloni beans they're quite a bit
thicker than the haricot beans that we
would normally use and you can see the
sauce, they've really thickened up I'm
going a little splash of water into this,
heat them on the stove and meanwhile while this
bread is still super hot and absolutely
beautiful, I'm going to cut myself off
a slice, a little bit of butter on that
lovely fresh bread and then we're going
to spoon over those beautiful homemade
baked beans and of course those of you
that love beans on toast know where I'm
going with this one, it might not be
haute cuisine but you know it's great eating.
Homemade baked beans lovely fresh bread
by the way. Now if you decide to make
your own homemade baked beans at home
comment down below, let me know how you
get on, wether you Tamper with the spices and
make it a little bit different, I love to
hear. Anyway if you've enjoyed the video
share the love, give it a thumbs up and I
will see you in the next video, take care