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     Title: Baked Beans
Categories: Beans
     Yield: 5 Servings

   400 g  Can chopped tomatoes
   200 g  Dried haricot beans
     1    Red bell pepper
     1 md Onion
     2 tb Apple juice
   300 ml Homemade vegetable stock
          -(approximate)

 My baked beans recipe is inspired by the humble tin of British-style
 baked beans (haricot beans in a sweet tomato sauce) but has less
 sugar and hopefully more flavour. It's best served as part of a full
 English breakfast.

 It doubles easily for a larger batch and can be frozen as individual
 portions to substitute for tinned beans.

 Soak the beans overnight then drain and rinse.

 Simmer the beans in the vegetable stock, mostly covered, until tender
 (about 1 hour on the hob). Add water as necessary.

 While the beans are cooking, prepare the sauce as follows.

 Preheat the oven to 180 C. Halve the red pepper from top to bottom,
 scoop out the seeds, and remove the stem. Coat lightly in olive oil
 and place cut side down onto a baking sheet. Bake for 30 minutes
 until the skin is a little charred.

 Remove the pepper from the oven and wrap tightly in cling film. After
 10 minutes, remove the film and peel away the outer skin of the
 pepper.

 Dice and fry the onion gently in olive oil. Take your time and get it
 nice and soft without browning.

 Into a blender, add the fried onions, peeled red pepper, 1 can of
 tomatoes, and 2 tb of apple juice. Blend thoroughly until completely
 smooth.

 Drain the beans in a colander once tender.

 Put the sauce into the pot that held the beans and bring it almost to
 a simmer. Season with salt to taste. Stir the drained beans into the
 sauce.

 The beans can be frozen in individual portions to re-heat in a pan
 later or you can eat them now. If you find the apple juice is a bit
 prominent, note that it mellows after chilling/freezing and reheating.

 Recipe by Caolan McMahon

 Recipe FROM: <https://caolan.uk/kitchen/recipes/baked_beans/>

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