Baked Beans, Eichkatzerl`s Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g white beans, dried
- 2 onions)
- 2 cloves garlic)
- 1 can tomato (s), peeled
- 6 teaspoons sugar, brown
- 2 tablespoon tomato paste
- Worcester Sauce
- Balsamic dark
- Cayenne pepper
- 75 g bacon, diced
- salt and pepper
- 2 bay leaves
- oil
Print Recipe
Pin Recipe Instructions
- Soak the beans in plenty of water overnight (at least 12 hours).
- Pour off the water and rinse the beans well (this will make them more digestible and will not puff up later!).
- Peel and finely dice the onions and garlic.
- Puree the canned tomatoes.
- Heat some oil (I use olive oil) in a saucepan (preferably a heavy one made of cast iron) and sweat the onions, garlic and bacon in it. Add the sugar and let it caramelize a little. Deglaze everything with Worcester sauce and balsamic vinegar and let it boil down a little. Add the tomato paste and sweat a little.
- Pour the pureed tomatoes. Fill the tomato can with water (2 times) and add the water to the sauce. Season with cayenne pepper and add the bay leaves. Do not salt !! otherwise the beans will stay hard!
- Put the beans in the sauce and let everything simmer on a low heat for about 4 hours (it can take longer or shorter, depending on how big the beans are. Therefore try again and again from hour 3 so that the beans do not overcook).
- Remove the bay leaves at the end of the cooking time. Now season with salt and pepper and season again with Worcestershire sauce, vinegar and sugar.
- It goes well with flat bread and salad.
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