Baked beans with Poon's soy sauce and tomatoes
Serves 4
Vegetarians and vegans can drop the worcestershire sauce or replace it with Henderson’s Relish for a meat free version
Ingredients
- 2 tbsp olive oil
- 1 large golden onion, chopped
- 2 garlic cloves, chopped
- 3 tbsp dark brown sugar
- 1-2 tbsp red wine vinegar
- 4 tbsp Poon’s soy sauce (link to Poon’s Soy)
- 2 tsp sweet paprika
- 1 x 400g tins chopped plum tomatoes
- 2 x 400g tins cannellini beans, drained and rinsed
- 2 tsp of Worcestershire sauce, plus extra, to taste
- Toast, to serve
- Fried eggs, to serve
Preparation
1. Warm the olive oil in a large frying pan over a medium heat and add the onions. Once you can hear them sizzling, add the garlic and a big pinch of salt and cook for a further 6-8 minutes until they have begun to soften.
2. Add the sugar, vinegar, soy and paprika to the pan and after a minute or so, once they’ve reduced, add the tomatoes, beans, Worcestershire sauce, half a tin of water and some salt and pepper and leave to simmer for 20 minutes until slightly reduced. Check the seasoning and serve with toast and eggs.
Newsletter
Subscribe for occasional updates and to get 18% off your first online shop at Poon’s London.