Baked Beans

from Mr. Wilkinson’s Favourite Vegetables

adapted by Richard and Marilyn Lonergan

serves 6 generously

½ cup olive oil

1 white onion, sliced

1 teaspoon smoked paprika

1 teaspoon freshly ground black pepper

1 teaspoon fine sea salt

1 teaspoon ground allspice

1 teaspoon ground cumin

½ teaspoon ground turmeric

2 tablespoons tomato paste

⅓ cup sugar

½ cup red wine vinegar

2 14-ounce cans of crushed tomatoes

almost 2 cups water (use tomato can to measure)

2 13 to 15-ounce cans of cooked white beans, drained

Heat the olive oil in an 11-inch saucepan over medium heat. Add the onion and gently sweat; once the onion is translucent, add the spices and cook for another 4 minutes. Add the tomato paste and cook for 3 minutes. Add the sugar and vinegar and cook until reduced by one-third and is sticky.

Add the tomatoes and water and bring to a boil. Continue to cook for 5 minutes on full heat, stirring continuously. Turn the heat down to medium, add the beans, and cook until the beans have started to absorb the tomato and flavors of the sauce, about 20 minutes.

We had this at Pope Joan restaurant in Melbourne served in a sardine can. You can also use 14 ounces of dried white beans, soaked overnight, drained and cooked in boiling water for 30 minutes or until tender.