@
Buddy Add cottage cheese to that and you're golden.
I make homemade baked beans which are the bomb. The recipe will need to be adjusted to your taste as I make it by eyeballing amounts so the following are close guestimations:
(this makes a lot by the way, it freezes down really well)
Ingredients
1kg cannelloni beans (white beans),
raw/uncooked
250g bacon eye fat cut off
3 medium carrots
2 white onions
big handful of fresh rosemary chopped up fine as you can be bothered with, plus 2 stalks kept unchopped
10tbsp cumin powdered
5tbsp garlic crushed
5tbsp smoked paprika
800g chopped tomatoes (tinned or fresh)
200g tomato paste
2 liters water
Method
Finely (as finely as you can, 2-3mm if possible) dice the carrots, onion and bacon. Turn on oven to 180 degrees c.
Bring cannelloni beans to boil (from cold water) with the 2 stalks of rosemary and some salt, take off the heat and let sit in the water while you do all the other stuff.
In a oven proof crock pot (cast iron with the lid type of pot) sauté the onion and bacon for 4 or 5 minutes in some olive oil over medium heat
Add carrots, garlic and spices, continue to cook for a couple of minutes until carrot softens a teensy bit.
Add chopped rosemary, tomato paste, tomatoes and water. The mix should be pretty watery like a chicken noodle soup, not like a thick potato and leek if you know what I mean.
Bring to boil and then place lid on and put in the oven. Turn the oven down to 140 degrees and cook the beans for 2-2.5 hours total. Check after 1 hour and at 1.5 hours to see if the water has dried out too much. You might need to add another liter or so if it is looking like thick soup after an hour. After the beans are done let them cool completely in the pot before dividing up into containers and freezing. Enjoy!
You can add quinoa or use a mix of beans if you want the variety.