Sometimes on Saturday mornings I finish my coffee and turn on “Saturday Kitchen live”.  In it I saw Tom Kerridge’s recipe for proper beans on toast. Tom said that once one tries it, there’s no way back to the canned alternative.  Well, there is a way back, I’d say, as canned alternative doesn’t take 12 hours of soaking the beans and then over 2 hours cooking. But it’s worth it. Super rich flavour and I still went easy on vinegar.

So, about 150 g of haricot beans were cosily soaking over night and most of the day. Then drained and boiled for nearly an hour.

Some bacon, chopped and fried on rapeseed oil, chopped onion and a crushed clove of garlic, then 200 g of passata, a splosh of ketchup, 4 tbsps of brown sugar, about 70 ml of white wine vinegar ( recipe called for red, I had none) and about 250 ml of water- all this went in and was brought to the boil. Then the beans went in and it all cooked down slowly for over an hour.

Tom also baked the soda bread to go with his beans, I served mine with rustic French baguette.  One thing can make it better- the marriage with some grilled chipolatas. Next week. 🙂