Us Brits love our baked beans. I have not made these for about 8 years and I was surprised how delicious they were. I was lucky to have a jar of molasses in the cupboard from my vegan Christmas pudding. It gives a great flavour but toucan use honey, of you eat it, or syrup or brown sugar. I made the beans the night before and when I got home from work I only had to heat and eat. It helps if you use a good fresh, crusty loaf for the toast. Leave the mushrooms whole if you want them really juicy and buy the biggest ones you can find.
I used dried, haricot beans but you can use any tinned, white beans too.
Preparation time 10 minutes
Cooking time 1 hour if you use precooked beans
A 250g tin of white beans or 150g of dried beans precooked and cooked till soft
2 medium tomatoes
A tablespoon of tomato purée
A tablespoon of molasses
A clove of garlic
Two teaspoons of oregano
A medium onion finely chopped
A teaspoon of grain mustard
Half a teaspoon of nutmeg
Olive oil for frying
4 thick slices of seeded bread
10 medium mushrooms left whole
Salt and pepper
Heat the oil and add the onions. Fry until soft. Blitz the garlic and tomatoes in a blender until liquid. Add the tomato mixture, beans and all of the other ingredients to the onions. Bring to the boil and simmer for about and hour until rich and thick. Season to taste.
In the meantime, heat more oil in a large frying pan and add the mushrooms. Turn the best down and put a lid on the pan. Cook for about five minutes until the mushrooms are soft and juicy. Season to taste.
Toast the bread and spread with vegan spread. Spoon the beans on the toast and serve with the mushrooms.