Soaked dried beans simmer slowly in a mustard-spiked, brown-sugar tomato sauce to make this dish, the classic baked beans of New Zealand breakfast tables. The long cooking lets the beans soak up the sauce and reach a proper sweet-and-sour balance.
Drain the soaked beans and put them in a pot with fresh water; once boiling, lower the heat and cook for 40 minutes, until soft.
Sauté the onion in a pan, then add the tomato paste, brown sugar, mustard, vinegar, salt and black pepper and stir for 10 minutes.
Stir the boiled beans into the sauce, add the water, and simmer with the lid ajar over low heat for 45 minutes, until the sauce thickens.
Do not forget to soak the beans in plenty of water the night before; unsoaked beans will not soften in the given time. Check the bottom of the pan during the slow cook, as the sauce can catch.
Esmer şeker bulamadığım için yerine normal toz şeker kullandım, tatlı-ekşi dengesi tutmadı ve sos beklediğim derin karamel notunu hiç vermedi; bir dahaki sefere gerçek esmer şekeri bulana kadar bekleyeceğim.
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