Tuesday 12 March - Baked Beans

Decided on making this earlier this morning, and for once was a bit organised and prepared for the main cooking.

A batch of cannelini beans were boiled for 10 minutes, then transferred to the slow cooker for 5 hours where they slowly cooked to perfection.

 

A batch of bread dough was put into the bread machine, but an experiment using fresh yeast which I activated before adding to the flour in the machine on knead only mode.

Once the dough proved, I shaped into rolls, popped into the fridge to slow prove and went and did a days work.

 

The baked beans were started on the stove top - onions, garlic, pancetta were sauteed then I added passata, tomato ketchup, dijon mustard, worcester sauce, some tomato ketchup and these dried chipotles which I soaked and chopped up.

The beans were added, and it all went into the oven with a topping of fresh breadcrumbs mixed with lincolnshire poacher cheese and butter. Once crispy it will be served with the bread rolls and a green salad with a sharp french dressing.