Garlicky mushrooms with marjoram and homemade baked beans

Garlicky mushrooms with marjoram and homemade baked beans

Here’s a new cosy recipe to warm your socks off. It’s super hearty and bursting with delicious flavours of garlic and marjoram. I’ve never really explored marjoram that much before, I think it’s a herb thats a little less well known, but when I remembered we have the fresh stuff growing in the garden, I thought why not whip it up in a recipe. The smell is gorgeous and similar to that of basil or thyme, although slightly sweeter. Of course if you don’t have fresh marjoram or can’t find it in the shops you can use dried, or use thyme instead!

Now on the topic of the beans, I’ll say I am a great baked bean lover – it’s not just that they’re quick and easy, there’s also something quite nostalgic about the old, child-like beans on toast comfort meal I’m sure most of us remember. This recipe includes my take on home made baked beans, because even though I like the simple ones from a tin, it’s nice to vary it up a bit and create something new. I’ve used cannellini beans here, but you could use whatever beans you like… borlotti beans, butter beans, pinto beans, or if you want something a little more familiar, haricot beans (as these are the ones used in most commercial baked bean tins).

Of course no beans really work so well without a nice thick slice of toast for them to sit on and to soak up all of the tomatoey sauce. My choice was tiger bread here, but I also do love a good slice of sourdough. So here it is, my home made baked beans with garlicky mushrooms and beautiful marjoram.

Ingredients (Serves 3):

For the beans:

2 tins cannelini bins

300g passata

1 medium red onion

5 cloves garlic

1 tsp paprika

1 tsp brown sugar

1 vegetable stock cube

Pinch of pepper

 

For the mushrooms:

450g mushrooms

A few sprigs of fresh marjoram

1 tbsp margarine

6 cloves garlic

Pinch of salt and pepper

 

To serve:

3 slices of fresh crusty bread

A few springs of marjoram

 

Method:

  1. Start with the beans. Peel and finely chop the onions and the garlic (I use a food processor to do this.)
  2. Fry the onions and garlic in a non-stick saucepan for 6-7 minutes, stirring occasionally and adding small splashes of water if things start to stick. Add the paprika and cook for a further minute.
  3. Add the passata, brown sugar, vegetable stock cube and pepper. Drain one of the tins of beans and add to the pan, then add the other tin of beans along with the water in it. Cook on a high heat for 2 minutes, then turn down to a simmer and cook for 15 minutes.
  4. While the beans cook you can make the mushrooms. Peel and thinly slice the garlic, slice the mushrooms and pick the leaves off the marjoram (discard the stalk).
  5. Heat the margarine in a large frying pan, then once it has melted add the mushrooms, garlic, marjoram, salt and pepper. Fry on a medium heat for about 5 minutes, stirring occasionally. When the water starts to come out of the mushrooms they are cooked.
  6. As the mushrooms and the beans cook, toast the bread then serve everything together in a bowl with a sprinkling of fresh marjoram on top.

 



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