had never tried baked beans (or baked beans in English) until I went to Asia. It is a very popular dish in English cuisine and is part of the typical English breakfast, although it is also often eaten on toast.
Para el bacon de tempeh (opcional):
- 100 g de tempeh (4 oz), troceado
- 1 cucharadita de tamari o salsa de soja
- 1 cucharadita de sirope de arce o agave
- 1/4 cucharadita de pimentón, mejor si es picante
- 1/4 cucharadita de comino en polvo
Para las alubias:
- 2 dientes de ajo, troceados
- 1/2 cebolla morada, troceada
- 1 cucharada de sirope de arce o agave
- 1 cucharada de tamari o salsa de soja
- 1/8 cucharadita de pimienta negra molida
- 1/2 taza de tomate triturado (125 ml)
- 425 g de alubias blancas de bote o cocinadas (15 oz)
- To make the bacon add all the ingredients in a bowl and let them rest for 1 or 2 minutes. Then cook the bacon in a pan with a little water or oil over medium-high heat until browned. Reserve.
- Cook the garlic and onion in a pan with a little water or oil over medium-high heat and when they start to brown add the syrup, the tamari or soy sauce, pepper and crushed tomato and cook for about 5 minutes.
- Add the bacon and beans and cook for another 5 to 10 minutes or until the sauce has reduced a bit.
- You can store the beans in an airtight container in the fridge for 4-5 days. If the sauce is too thick, add a little more water or crushed tomato when you go to reheat them.
- If you want you can make the recipe without the tempeh bacon or prepare our eggplant bacon.
- Any other sweetener can be used instead of maple or agave syrup. In the case of tempeh bacon, if the sweetener is not liquid, it is better to add a little more water or oil.