Baked Beans in Tomato

250g navy beans
2 tbsp olive oil
1250 ml (5 cups) water

Cook beans with water and olive oil in pressure cooker for about 20 minutes. Cook at high pressure and use the natural release method to drop the pressure.

Do not add any seasonings that are salty or acidic until after the beans have been cooked, since adding them earlier will make the beans tough and greatly increase the cooking time. The oil will minimise foaming.

Sauce

1 onion, finely chopped and fried
1 clove crushed garlic, fried with onion
1 can tomatoes, pureed
1 can of corn, drained and pureed (optional)
1 tsp paprika
1 tbsp sugar
1 tsp salt
1 beef stock cube
1 tbsp sake (optional)
2 tbsp cornflour, mixed with a little water to thicken sauce (if necessary)

Fry the onion and garlic in a frying pan. Puree tomatoes and corn in a blender. Combine ingredients in a large pot and let simmer until beans and tomato get fairly thick.

If you use corn pureed with tomatoes you probably won't need any cornflour to thicken at the end. Save the water from the corn and add to the sauce if necessary.

Serve on toast, with corn chips, mashed potatoes, or whatever you like.
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