Vegetarian Boston Baked Beans

These beans are a tasty start to your day when looking for an alternate to eggs.  They freeze really well so pop a few small containers of these in your freezer.  Best with some quality sourdough toast.

Ingredients

2 x 400g tin of butter beans
Olive Oil
2 onions peeled and diced
3 carrots, diced
2-3 celery diced
4-6 garlic cloves, crushed
2 x 400g tin tomatoes (blitzed with stick blender to make puree)
3 teaspoons smoked paprika
2 tablespoons of mustard powder mixed with a little water
1/4 cup brown sugar
1/4 cup molasses
1/4 cup red wine vinegar
1 bay leaf
1 sprig thyme

Method

Preheat oven to 140 degrees Celsius.
Drain and rinse butter beans
In a large oven proof pot, heat oil.
Fry onion, carrot and celery until soft, add crushed garlic at the end to avoid burning.
Add paprika and stir to combine.
Add tin tomato, mustard, sugar molasses, bay and thyme.
Add sufficient water to make a stew.
Pop lid on and bake in oven for 1 - 11/2 hours, checking to ensure sufficient liquid, add more water if too thick.
Add vinegar and salt and pepper to taste.
Cook for a further 1/2 hour, taste if too sweet add more vinegar.  If too liquid remove lid.

Delicious anytime of day.

Mamma Marmalade