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Author Notes: My brother loves Heinz Baked Beans. I cannot abide by their pasty colour. Nor the almost mushy texture and sweetness. I love bold flavours and these beans are every bit of that! There is Treacle for depth of colour and a hint of dark caramel, chopped chipotle pepper in adobo sauce to add smokiness and the warmth of chilli. I love serving these with Buttermilk Biscuits and fried eggs for a weekend brunch. —mehrunnisa
- 1 small Onion
- 4 tablespoons Olive Oil
- 3 fat Garlic cloves
- 1 Bayleaf
- 2 teaspoons Celery Salt
- 1 can of chopped tomatoes (preferably chopped)
- 1 can measure of Water (use the empty can of tomatoes for this purpose)
- 250 grams cooked Pinto Beans
- 250 grams cooked Butter Beans
- 250 grams cooked Borlotti Beans
- 3 tablespoons Treacle or Molasses
- 1 Chipotle Pepper in Adobo Sauce
- Chop the onion into a fine dice. Peel the garlic cloves and make a rough paste of them using a pestle and mortar. Heat the olive oil in a dutch oven over medium heat. Sweat the onion until soft and translucent. Then add the garlic and bay leaf and allow both to cook briefly. Add the celery salt.
- Add the rest of the ingredients and stir to bring them together. Lower the heat and allow the beans to cook in the sauce until it thickens. This will take up to an hour. Stir it occasionally to make sure that they are not sticking to the bottom.
- Serve hot with Buttermilk Biscuits or toasted sour dough and fried eggs.