Baked Haricot Beans with Crispy Seaweed

Baked Haricot Beans with Crispy Seaweed
6
Vegan, Vegetarian, Dairy Free
STORAGE
Store in the fridge for 3 days, in the freezer for 3 months (without the crispy seaweed topping)

A bright, fresh and vibrant take on baked beans, from scratch.


Ingredients
Equipment
  • Casserole dish
Method

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  1. Cook the haricot beans in boiling water for around 45 minutes to an hour until soft. Scoop off any foam that rises to the top as it will be bitter
  2. Preheat the oven to 180 degrees
  3. Peel and finely slice the red onions and marinade in the balsamic vinegar for at least 15 minutes
  4. Peel the tomatoes by cutting a cross in the base of them and covering them with boiling water for 1 minute, carefully peel the skin off and chop.
  5. Tease apart the seaweed and cut big pieces into inch sections
  6. Put the beans in a shallow wide casserole dish with the 300ml water and 10g of the dulse seaweed and stir
  7. Arrange the chopped tomato, oregano and onions on top, and pour the balsamic marinade over the dish. Cover the casserole with a lid or foil and bake for 45 minutes
  8. After 45 minutes remove the lid and allow to cook for a further 15 minutes.
  9. Whilst the beans are cooking, fry the remaining dulse seaweed in the oil until crisp, this will take no more than a few minutes
  10. Remove the dulse and fry the gutweed briefly, it crisps almost instantly
  11. Remove the casserole dish from the oven and season with salt to taste. Serve with the crispy seaweed on top and enjoy!
9 July 2020 - 2:25pm