In the past few days, the temperature here as dipped down to -30°C (with windchill, it actually feels like -42°C!!!). It takes a lot of will power on days like this to get out of bed, let alone go to work. It’s funny because all that snow that I swear comes up to my waist no longer feels like snow. The nicest way to describe to those who live in tropical climates about how cold it is here right now, is that our snow is starting to freeze. Well, that’s what it feels like to me anyways when I step into it.
The masochist in me kind of wants the weather to dip down to -50°C just so I can say “IT’S SO COLD HERE THAT IT’S -50°C, AND WE STILL DON’T HAVE SNOW DAYS!” (in all seriousness, in all the years I went to grade school, I NEVER once had a snow day; and let me tell you, we get a looooooot of snow)
The other side of me wants it to be -6°C, or what Albertans affectionately call it: T-Shirt weather.
Side note: when I was in England and it was 10°C, I couldn’t stop laughing at all the winter jackets I saw! Child’s play, I thought through the entire trip
But I digress, this post is supposed to be about beans. And these little guys are cooked in a tomato base. Something that my friends frown upon. Because here in Canada, we call our beans fèves au lard aka beans cooked in maple syrup, aka cooked in deliciousness and bacon is usually included.
But I love this tomato based recipe and this one of things I looooooove to eat on super cold, horrible mornings. It warms you right up, and gives you enough energy to get you through to lunch.
PS, it’s super tasty on burgers too!
Baked Beans on Toast
Adapted from What Katie Ate
1 Onion, finely diced
2 Cloves of Garlic, smashed
1 Large sprig of Rosemary
28 oz can, Chopped Tomatoes
5.5 oz can, Tomato Paste
1 Tbsp, HP or BBQ sauce
1 Tbsp, Worcestershire sauce
1 Tsp, Dijon Mustard
1 Tbsp, Horseradish
14 oz can, Cannellini beans, rinsed and drained
Salt and Pepper
Put a healthy glug of olive oil in a large saucepan and cook the onion for about 5 minutes on medium heat.
Throw in your smashed garlic cloves, season your mixture with salt and pepper, and cook for another 5 minutes.
Dump all of your sauces, chopped tomatoes, tomato paste, and rosemary into the pan and stir. Simmer for 20 minutes, and then add in your beans.
At this point, taste the sauce and if you feel like it needs more seasoning, or adjusting the sauce ratios, do so now. Once you add the beans, turn down the heat to low and let it simmer away for 20 more minutes.
Toast and butter your bread, and spoon your tasty and super tomato-y beans on top.
Insert into mouth, and chew.
PS, the original recipe didn’t include tomato paste, but I really, really, reaaaaaaaaaaaaally wanted the tomato flavor to shine through, so I threw it in there.
I love you tomato paste.