Have you ever BEAN in love? Check out this Guys & Dolls baked bean recipe – the heart-shaped dish is completely optional.
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So for our second Guys & Dolls-themed recipe, we present to you I’ve Never BEAN in Love Before, based on the wonderful ballad sung by Sky Masterson and Sister Sarah Brown I’ve Never Bean In Love Before. You’ll find my co-editor’s marvelous synopsis of the show here: Duck Be A Lady, but what he didn’t mention was that Guy & Dolls was the first show that all three of the editors of this blog appeared together on stage. Wait – you knew there were three of us, right? You’ve read the ABOUT US page, yes? It’s all true. Well, most of it.
ANYWAY. Keith played the role of Big Jule, Angus was “Man Learning to Play the Triangle for the Save-a-Soul Mission” and I was – well, actually I’m not sure. I seemed to appear in nearly every scene with a different costume and was one of Adelaide’s best buddies – possibly. That confusion aside, I will always remain fond of Guys & Dolls and today I am celebrating that fondness with a delicious homemade baked bean recipe. These are WAY better than canned beans!
To start making the sauce, sauté finely chopped onion in olive oil until soft. Then add the rest of the sauce ingredients: garlic paste, paprika, ketchup, tomato sauce (you might call it passata), red wine, and Worcestershire Sauce. Bring to a boil then let the sauce simmer and reduce for around five minutes.
Taste for seasoning and add salt and black pepper as necessary. Or cayenne, if you fancy making spicy baked beans!
Drain a large can of beans then rinse them. I have tried this recipe with both cannellini beans and navy (haricot) beans and both work really well. I had less success with dried beans that I had pre-soaked – so stick to canned. Add the beans to the sauce, stir well, then pour everything into a small baking dish.
Bake in a pre-heated oven for 30 minutes or until the beans are soft but not mushy.
- 1 tbs olive oil
- 1 large onion, finely chopped
- ½ tsp garlic paste
- 1 tsp paprika
- 2 tbs tomato ketchup
- ¼ cup red wine
- 1 tbs Worcestershire Sauce
- 8 oz (227g) canned tomato sauce (passata)
- salt and black pepper
- 15 oz (425g) canned cannellini beans, drained and rinsed
- Preheat the oven to 300F (150C).
- Heat the oil in a large saucepan and cook the onions until they are soft.
- Add the garlic, paprika, ketchup, red wine, Worcestershire sauce and the tomato sauce. Bring to a boil then simmer for 5 minutes.
- Taste for seasoning and add salt and black pepper as necessary.
- Add the beans, stir well to mix, then pour into a baking dish.
- Bake for 30 minutes or until the beans are tender.
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