About:
As a kid my absolute favourite thing was baked beans on toast. However later in life I’ve steered away from baked beans as they normally contain a lot of sugar. This recipe is my take on baked beans using butter beans instead of soya and without any added sugar. The cherry tomatoes gives a natural sweetness. I love the rustic feel of making this ferment and the picturesque look of the jar once filled. These would be best served cold to get the benefits of eating microbial food and would do great as part of a table mezze.
Ingridients:
- Butter beans
- Beef tomatoes
- Cherry tomatoes
- Onion
- Garlic
- Bay leaves
- Basil
- Blackpepper
- Salt
Method:
To begin blend the cherry and beef tomatoes together, personally I like it when there are still some chunks in it and not completely smooth. Next add a box or two of drained tinned butter beans. Slice a small onion and a few cloves of garlic to add to your tomato base. To give the tomato base some depth and flavour I added some bay and basil leaves. Add whole blackpepper corns, they will lose some of their spice intensity and get tastier through fermentation. Add a generous helping of salt, salt helps to deter other mould inducing microbes by creating a good selective environment for the lactic acid producing bacteria. With this ferment I didn’t want to chop anything up to finely to give it that homemade rustic feel. Add to a glass mason jar and ferment at room temperature for 3-5 days depending on how fermented you want it. You can always taste from day to day to see how you like the flavour. After a day or two you should start seeing small bubbles of CO2 rising through the jar. Once finished add to fridge and enjoy!
Creative Fermentation 