Prep time: 10 minutes
Cooking time: 1 hour
Total time: 1 hour and 10 minutes
In a medium- sized saucepan (with a lid), heat the rapeseed oil over a medium heat. Add the onions and celery, and sauté for 4 minutes. Add the red pepper and garlic and stir for 2 minutes.
Add the spices and stir for a further minute. Add the tomatoes, soy sauce, Worcestershire sauce, sugar, vinegar, black eyed beans and pepper and stir.
Bring to the boil, turn the heat down to a gentle simmer and pop a lid on. Simmer gently for 1 hour, stirring from time to time to ensure it doesn’t catch on the bottom.
I love playing around with homemade baked beans. How about adding some grated cheddar cheese and a few sprigs of thyme to the top 10 minutes before the end of cooking? Or throwing in some chunks of chorizo when you add the beans. Or how about frying off an egg or two and serving them on top? Or serving alongside a leg of lamb? Or what else might tickle your fancy?!”