A bright, fresh and vibrant take on baked beans, from scratch.
Equipment
- Casserole dish
Ingredients
- 350g fresh tomatoes
- 300ml bean water or regular water
- 2 tbsp fresh oregano or 1 tbsp dried oregano
- 1 big red onion
- 2 tbsp balsamic vinegar
Method
- 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
- Preheat the oven to 180 degrees
- Peel and finely slice the red onions and marinade in the balsamic vinegar for at least 15 minutes
- 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.
- Tease apart the seaweed and cut big pieces into inch sections
- Put the beans in a shallow wide casserole dish with the 300ml water and 10g of the dulse seaweed and stir
- 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
- After 45 minutes remove the lid and allow to cook for a further 15 minutes.
- Whilst the beans are cooking, fry the remaining dulse seaweed in the oil until crisp, this will take no more than a few minutes
- Remove the dulse and fry the gutweed briefly, it crisps almost instantly
- Remove the casserole dish from the oven and season with salt to taste. Serve with the crispy seaweed on top and enjoy!
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