An Affair to Remember (Baked Beans)

Before Café Giulia had a website, before I even knew it had a name and still called it that-cafe-on-Abercrombie-St-about-halfway-down-on-the-right-when-you-drive-from-Cleveland-to-Broadway, I was in love with their baked beans.

“Baked beans?”, you say. 

 “Yes, baked beans”, I say.

“But what would you want with soggy beans covered in syrup?”, you ask.

“Nothing,” I say. “But that is not what I am talking about.” 

The baked beans at Café Giulia were more soupy than sweet and filling enough to make brunch really satisfying. These baked beans are in the same vein. Perfect with toast for a hearty brunch with a side of scrambled eggs or comfort food on a cold day.

Ingredients (about 6 servings)

3 cans cannellini or butter beans

1 ham hock

2 onions

A splash of olive oil

2 cloves garlic

A handful of chopped celery

1 grated carrot

2 tsp brown sugar

2 bay leaves

2 cans chopped tomatoes

200ml water

 Chop the onions.

 

Heat a large pot on medium-high heat. Add a splash of oil and fry until translucent.

 

 Finely chop the garlic and add to the onions. Add the celery and grated carrots.  

 

Then add the tomatoes, bay leaves, water, sugar and ham hock. Cover with a lid. When the sauce starts to simmer gently, turn the heat right down to low. Leave to simmer for 4-5 hours.

 After 5 hours of simmering, drain the beans well and add to the pot.

Simmer for another hour. Tilt the lid of the pot slightly so the steam can escape to thicken the sauce.

Remove the ham hock and take the meat off the bone. Serve the meat on the side with the baked beans and toast for supper (or brunch).

[Note: I actually prefer the beans sans ham in the morning (much to the delight of The Photographer who enjoys the ham sans beans).]