These are two ways to make tomato-y beans, I love them both. The first way is the English way. To all my American readers, in England Hienz baked beans are a much loved household staple. Beans on toast, beans on jacket potato, beans with a full english – we are mad about beans.  I used to mention to my friends in America how much I loved baked beans and they often appeared surprised, dismayed. I didn’t understand why until I tried American-style baked beans. No tomato sauce. Instead a syrupy sweet brown sauce often made with brown sugar, molasses, bacon – gross and very much NOT my baked bean.

Here are my two favorite ways of doing beans. With both I use cans because at this stage of my life I don’t mess with soaking beans overnight, maybe when I have matured/have more time/understand more of the benefits/need to save money but for now I love the convenience of opening a tin of beans that is ready to go.

The mock Heinz English way is as we would say ‘piss easy’. This version is a bit of an upgrade as it has nice tomato chunks instead of being entirely puree. Just throw the beans on some toast (with a bit of cheese underneath or grated on top if you like), and have a nice big salad on the side. This is probably one of Nick’s absolute favorite meals.

The continental tomato bean is a bit more complex and herby. You could argue its a bit like Spanish, Italian, or Greek tomato-bean recipes – I say whatever, let’s just say ‘Continental’. Some variations sauté shallot or onion in the beginning, or add a splash of white wine before the tomato sauce. Others use different herbs like rosemary or bay. I often like to toss in a few leaves of torn up curly kale and then lovingly holler to Nick ‘I’m cookin’ us up sum greens n’ beans baby!”

Here’s both recipes, hope you like em!

Beans in Tomato Sauce - English Style

• 15.5 tin o’ chopped san marzano tomatoes
• 2 15.5oz cans o’ cannelini’s
• sugar, 1 tsp
• rice vinegar, 2 tsp
• ketchup, 1 tbsp

This is so easy. Just throw everything in a saucepan and heat it up. Stir and serve. Tastes just like the classic – deeeelish.

 

Beans in Tomato Sauce - 'Continental' Style

• 15.5 oz. can of cherry tomatoes
• 15.5 oz butter beans, rinsed (you can use cannellini’s or great northerns but I like the big flat white butter bean for this)
• sage, 1 leaf chopped
• fresh thyme, 1 tsp chopped
• oregano, 1/2 tsp
• parsley, 1/2 tsp tsp chopped
• 3 cloves minced garlic
• red wine vinegar, a splash
• Kale, a few leaves, torn up (optional)
• s+p
• Shaved parmesan (for topping)

Add oil to pan and sauté the garlic and herbs for a few mins and then stir in the beans. Add the tomatoes, vinegar, and if desired, kale. Simmer for around 10 mins. Season with s+p. Sprinkle parmesan and add a sprig of parsley on top. Great on a crusty bit of toast.