John Myers
Ingredients for 3 servings:
- 300 g white beans
- 500 g tomatoes, pureed
- 1 onion(s)
- 2 tbsp beet syrup
- 2 bay leaves
- ½ tsp clove powder
- ½ tsp salt
- 2 tsp mustard
- 3 eggs
Instructions
Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 12 hours 55 minutes
vegetarian
Soak the beans in water overnight and cook them the next day in fresh water, ideally in a pressure cooker. Finely chop the onion and sauté it in a deep pan with a little oil. Add the passata, season with salt, mustard, and cloves, and stir in the beetroot syrup and bay leaves. Simmer for 5 minutes. Add the beans to the sauce and mix well. Remove the bay leaves and pour the bean mixture into ovenproof dishes and bake in the oven at 180°C for 15 minutes. Carefully remove the dishes from the oven, make a well in each one, and crack an egg into it. Bake for another 15 minutes, until the yolk is sufficiently set. Baked beans are very popular in the USA and England.
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