An easy homemade baked bean that slow cooks in the oven. Delicious with a fry up or a barbecue.
Baked Borlotti Beans V DF GF 1
- side 22
- vegetarian 60
- glutenfree 33
- dairyfree 40
- legumes 23
- onepot 16
- slowcooked 3
- familyfood 87
- barbecue 15
Featured products
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Borlotti Beans in salted water
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Italian Passata sieved, smooth and thick
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Chopped Garlic in white wine vinegar
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Tomato double concentrated purée
Ingredients
- 2 tins Epicure Borlotti Beans, rinsed and drained
- 1 large shallot, minced
- 100ml Epicure Italian Passata
- 200ml boiling water
- 1 vegetable stock pot
- 3 teaspoons Epicure Chopped Garlic
- 2 tablespoons molasses
- 1 tablespoons red wine vinegar
- 1 tablespoon Epicure Tomato Puree
- 2 teaspoon caster sugar
- 1 teaspoon worcestershire sauce
The recipe Baked Borlotti Beans Kitchen Mode
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1
Preheat oven to 180ºC, Gas Mark 4. Get a kettle on to boil.
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2
Tip the borlotti beans and shallots into a medium baking dish.
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3
Pour 100ml passata into a glass measuring cup, add 200ml boiling water and the stock pot. Stir until stock pot dissolves. Stir in garlic, molasses, red wine vinegar, tomato puree, sugar, and worcestershire sauce. Stir until evenly blended. Pour over the beans and shallots. The mixture will be very soupy, stir it carefully to blend.
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4
Pop in the oven and bake for 1.5 hours, stirring every 30 minutes, until thickened and bubbly. Let cool a few minutes before serving.