Baked beans with balsamic vinegar

Being a big fan of baked beans, I often make my own. They are just as nice as bought ones, but because I make them myself, they are more varied, as I make a different variant each time. I use different types of beans, and I add different things to the tomato sauce. Some times I use tinned beans, and some times I boil dried beans. Dried beans are usually cheaper, but there are times when I’m too lazy to sort them out with soaking and boiling. And then I use tinned beans.

Makes 5 servings

1 tablespoon olive oil

1 onion

1 teaspoon salt

1 teaspoon dried mixed herbs

1 teaspoon dried basil

2 teaspoons dried thyme

1 teaspoon balsamic vinegar

800g tinned tomatoes

250g borlotti beans

If using tinned beans, drain them.

If using dried beans, soak and boil them according to instructions on the packet.

Very very finely chop your onion. Warm the oil in a large thick bottomed saucepan, and add the onion. Sweat the onion until it is soft. Add the salt and dried herbs, and stir well until the herbs are evenly distributed. Add the balsamic vinegar, and stir well again.

Chop the tinned tomatoes, and add to the onions. Simmer for about 30 minutes. Add the beans, and simmer for a further 5 minutes.