Recipe: Tomato Free “Baked” Beans

I have a very annoying and unfortunately allergy…to tomatoes. This hasn’t been the case all my life, which makes it all the more annoying. When I was a little toddler (innocent and cute, how times change) I would get a rash around my mouth after eating things like spaghetti bolognese. I grew out of it, and my diet contained a huge amount of tomatoes. 3-4 times a week we’d have a tomato based meal at home, mainly because my working parents could make it in advance, and in bulk. I love it. Lasagne, chilli, and bhuna were my favourite meals….

And then, the winter I turned 17, I had a cough I couldn’t shift. I was breathless most of the time. We really couldn’t work it out. Until the weather warmed up, and we noticed the rash on my chest every time I ate tomatoes. Then we started to notice my lips swelling up. And thats when I stopped eating them. I didn’t go cold turkey – there is one exception to my no-tomato existence, and that is when I visit a Wahaca restaurant. Though I now refrain from ordering tortilla chips with salsa, instead indulging in one of their other dips. I also didn’t go cold turkey with regards to baked beans. A chip-and-bean buttie was my favourite Saturday lunch, and an occasional fry-up was just too dry without the beans. But a few weeks ago, after a near constant migrane and dodgy stomach, I realised they had to go.  I’ve actually been completely and utterly tomato free for around two months now…I will admit this will end in the next 24 hours with my summer Wahaca visit, but the effort has been there, and I feel a lot better as a result. But I’ve been desperate to recreate baked beans…here is the closest I’ve gotten so far:

I will admit straight away these do not fit into a chip-and-bean buttie…no chance. They might work with a fry up, as long as its not for breakfast. They’re best on thick slices of unbuttered crunchy toast. Or crisp garlic bread…
This was one bowl, and half the amount I made – the rest heated up nicely in the microwave for a lunch today, and maybe tasted every better, if slightly more mushy. Here’s what I did;

Firstly, sweated down around half a chopped onion, adding 1/3 of a red pepper (chopped) after a few mins. Then a handful of chopped chorizo. I put too much in this time around, so maybe just over half a handful is best. Then add a little finely diced red chilli (or chilli powder if its easier) and half a teaspoon or so of paprika. I also added some oak-smoked spice mix, as its my latest addicton. Can’t say it added much to this recipe. Here, I added a tin of drained and rinsed canellini beans, which I enjoyed. I’ve also used dried butter beans in the past (after soaking for 25 hours), and these worked well too, but came apart a bit too much. I’d probably skin these if I used them again. Anyway, add the beans, and some veg stock. Simmer until beans are tended (may need to add more stock) and they look like baked beans. It will look awful at first, but trust me it works. I generally simmer for around 15 mins on a high heat, they’d be less mushy on a low heat, or even on low all day in a slow cooker.

This recipe is quick and very very filling. The chorizo is the expensive bit, and unfortunately it won’t work without it. So maybe not the best for an average student meal as it stands..however I have had another idea. I reckon that these, cooked as above, then added to more stock, with potatoes and chicken chunks, would make an amazing all in one stew. Something for me to experiment with I think…

Tags: Cooking, Tomato Free