Legumes
These classic New Zealand breakfast baked beans are made by slowly cooking soaked dried beans in a tomato sauce with mustard and brown sugar. The long cooking time helps the beans absorb the sauce and develop a sweet-and-tangy balance.
Drain the soaked dried beans and place them in a pot with fresh water. Bring to a boil, reduce the heat, and simmer for 40 minutes, until tender.
Sauté the onion in a skillet, then add the tomato paste, brown sugar, mustard, vinegar, salt, and black pepper. Cook, stirring, for 10 minutes.
Mix the cooked beans with the sauce and add the water. Leave the lid slightly ajar and simmer over low heat for 45 minutes, until the sauce thickens.
Remember to soak the beans in plenty of water overnight; unsoaked beans will not soften within the recommended cooking time. Check the bottom of the pot during the slow cook, as the sauce may stick.
Esmer şeker bulamadığım için yerine normal toz şeker kullandım, tatlı-ekşi dengesi tutmadı ve sos beklediğim derin karamel notunu hiç vermedi; bir dahaki sefere gerçek esmer şekeri bulana kadar bekleyeceğim.
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