![]() ![]() ![]() Add the bacon and fry, stirring, for about five minutes until it is crispy and the lovely bacon fat and flavour is in the pan. Heat the rapeseed oil in a large saucepan over a medium heat.Cover with fresh water and return to the boil, then reduce the heat to low and simmer, uncovered, for about one hour until the beans are just tender. Drain the beans again and return to the pan.Cover them with water and bring to the boil. After the beans have soaked overnight, drain them and put them in a large saucepan.Transfer the loaf to a wire rack and leave to cool completely. Put the baking sheet in the oven and bake the bread for 45–50 minutes until it is wonderfully golden.Transfer the dough to a greased baking sheet, pat into a loaf and dust with a little extra flour. Stir in the buttermilk and use your hands to mix all the ingredients together until a soft dough forms.Put both flours, the butter, bicarbonate of soda, salt and pepper in a large bowl. To begin the baked beans, cover the white beans in cold water and soak overnight.45g butter, softened, plus extra for spreading.340g strong white flour, plus extra for dusting.200g smoked streaky bacon in one piece, diced.400g dried white beans, such as haricot.Prep time: 15 minutes, plus overnight soaking time | Cooking time: 2 hours SERVES It’s not proven bread, so it won’t sound hollow on the bottom if you tap, but you’ll know when to take it out of the oven because it will be golden brown and smell fantastic. ![]() The joy of this soda bread recipe is that it is so easy to make. They are also very good as part of a full English breakfast, or you could add curry powder when frying the onion to make curried beans. These will keep for three or four days in the refrigerator in a sealed container. Everyone loves baked beans, and my home-made version is really worth the effort. This is one of the first dishes that I ever cooked, albeit from a can. ![]()
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