For ages, I have been watching my family members eating tinned baked beans for breakfast, unable to join in because of the tomato sauce which is high in glutamates, amines and salicylates (not to mention plenty of salt & sugar)!! The other day, I finally got down to making Failsafe baked beans from the recipe in the Friendly Foods cookbook.
The result was wonderfully satisfying! Even my family members who are used to the over-flavoured commercial version pronounced this ‘surprisingly edible’.
300g (1 1/2 cups) dried beans – navy, cannellini or flageolet
1 leek, washed and sliced
2 sprigs parsley
1 clove garlic, peeled
2 x 5cm pieces celery
2 Tbs soft brown sugar
1/4 tsp citric acid
3/4 tsp saffron threads [which I omitted, hence the anemic colour of my baked beans]
Wash beans and soak overnight with 1.5 litres water. Drain the next day.
Place beans & leek in saucepan. A heavy-bottomed pot for slow-cooking is good, such as a cast iron pot. You can also use a crockpot.Main-Main Masak-Masak › Edit Post — WordPress
Tie the parsley, garlic and celery into a bouquet garni with a piece of string and add this to the pot.
Pour in enough water to cover the beans. Simmer uncovered for about 1 hour or until tender. Remove the bouquet garni.
Add the sugar, citric acid, saffron and salt to taste. Simmer for another 10 minutes.
Here I used dried organic navy beans which I bought at Nature’s Glory.
If you don’t have time to soak the beans overnight, you can use canned beans. It can be hard to find navy/cannellini/flageolet beans, but I’ve seen them at Carrefour and Cold Storage, as well as at health food stores like Eat Organic and Nature’s Glory. Basically, check the stores which stock more western ingredients.
With navy and cannnellini beans being more unusual products in Singapore, even the non-organic canned ones only come in relatively expensive foreign brands. The good news is that tinned, organic navy and cannnellini beans are available at about the same price as non-organic ones :), S$2.30 per tin for Eden brand. Other organic brands cost about a dollar more.
Tip 1: Make a large batch, divide into serving portions and freeze. Defrost as necessary.
Tip 2: Aside from eating baked beans with bread (gluten-free bean bread for me) and rice cakes, it’s also good with rice. Especially quick and easy if you have cooked rice on hand at all times in the fridge or freezer.
Recently, I enjoyed a midnight snack of Japanese rice
and homemade baked beans, topped with strips of Japanese nori seaweed — delicious!
Filed under: anti-candida diet, baking, Chinese, consumer watch, dairy-free, egg-free, food intolerance, gluten-free, kitchen tips, recipes, Singapore, tea, vegetarian, wheat-free, wholemeal | Tagged: baked beans, beans, cannellini beans, flageolet beans, navy beans, rice cakes | 5 Comments »