Swami Saradananda'S Baked Beans
|Kidney beans||7 Ounce, soaked (200 Gram)|
|Hot water||28 Fluid Ounce (800 Milliliter)|
|Bay leaves||2 , crumbled|
|Molasses||5 Fluid Ounce (150 Milliliter)|
|Mustard powder||1 Teaspoon|
|Black peppercorns||10 , slightly crushed|
|Tomato puree||4 Tablespoon|
|Potato||1 , chopped|
|Carrot||1 , grated|
Preheat the oven to 140Â°C/275Â°F/Gas mark 1.
Drain the beans and place in a pan with the hot water.
Bring to the boil and boil vigorously for 10 minutes.
Skim off the white foam.
Transfer the beans and cooking water to a casserole dish.
Add the bay leaves, molasses, mustard powder and peppercorns.
Cover the dish with a tight fitting lid and cook in the oven.for 6-8 hours, checking from time to time to make sure that there is enough water.
Add the tomato puree, potato, carrot and salt.
Increase the oven temperature to 150Â°C/300Â°F/ Gas mark 2 and cook for another 2 hours.
After cooking, turn off the oven and leave the covered casserole dish inside overnight for Beans on Toast' in the morning.