These homemade baked beans are incredibly straight forward and have nothing more than a simple tomato sauce at their heart. You just need to give the beans and tomatoes time to get to know each other in the pan. For a more “Heinzy” texture you can remove a quarter of them and blend them until smooth before stirring them back in. The herbs add a fresh, grassy note and should be stirred in just before serving for full effect. Croissants may seem an indulgent alternative to buttered toast, but it isn’t every day you make your baked beans from scratch….
1 tin of Hodmedod's Haricot Beans
1 tbsp Belazu Balsamic Vinegar
1 red onion, finely sliced
2 garlic cloves, finely chopped
1 tsp fresh thyme leaves
1 tbsp worcestershire sauce
small bunch of parsley, finely chopped
small bunch of dill, finely chopped
Warm 2 tablespoons of olive oil in a saucepan and add the sliced onion. Cook gently for 10 minutes until nice and soft. Add the garlic and thyme and cook for 1 more minute before adding the passata, beans, vinegar, Worcestershire sauce and 200ml of water. Bring to a very gentle simmer and season with salt and pepper. Cook for about 20 minutes until the sauce has become thick and rich. Taste and tweak the seasoning to your liking.
Meanwhile, cook your sausages in a frying pan with a little oil. Try and use a very low heat and turn them often; it allows you to get an even, rich colouring on the outside. Warm your croissants in a low oven just before serving.
To serve, stir the parsley and dill into the beans. Cut open your croissants, pile a generous spoonful of beans into each, and top them with 3 bangers. Spoon any remaining beans across the top to finish. Eat immediately.