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Cheesy Baked Beans in Tomato Sauce

Its another really not very glamourous dish, but we enjoyed it very much. I will never say no to cheese, Im afraid.

6 to 8 servings
2 hours 20 minutes - not including boiling the beans


Boil the Beans:
450 grams (1 pound) white pea (navy) beans

Rinse and pick over the beans. Put them in a large pot with plenty of water to cover them. Bring to a boil and then turn off the heat and cover them; soak them overnight. The next day bring them to a boil again and simmer them until tender.

Bake the Beans:
1 large carrot
2 medium onions
1 tablespoon mild vegetable oil
3 cups tomato sauce
1 1/2 teaspoons salt
1 tablespoon rubbed basil
1 tablespoon rubbed oregano
250 grams (1/2 pound) old cheddar cheese
2 cups water from cooking the beans

Preheat the oven to 350°F.

Peel and grate the carrot. Peel and chop the onions. Heat the oil in a large skillet, and cook the onion and carrot until soft. Mix the drained beans, the carrots and onions, the tomato sauce and the seasonings in a large baking dish. Grate the cheese and mix in about two-thirds of it. Gently mix in 2 cups of water left from cooking the beans.

Bake the beans, uncovered, at 350°F for about an hour to an hour and a quarter. Sprinkle the remaining cheese over the top and return to the oven for another 30 to 45 minutes, until the cheese is bubbly and browing around the edges.





Last year at this time I made Rohkostsalat.