Baked Beans in Tomato Sauce

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Ingredients

• Soybeans or kidney beans: 200g
• Tomato: 1
• Onion: 1
• Sugar: 2 tablespoons
• Ketchup: 80g
• Salt: 3 tablespoons
• Chicken bouillon powder: 1 tablespoon

Instructions

• 01

  Rinse the soybeans thoroughly and soak them overnight in water that covers the beans by about 5 cm.

• 02

  Rinse the soaked beans again, then cook them in a pressure cooker with fresh water for 25 minutes.

• 03

  Wash the onion and tomato. Score the top of the tomato with a cross using a knife.

• 04

  Scald the tomato skin by spooning boiling water over it, or immerse it in boiling water for one minute, then peel after cooling. (You can skip peeling if you're short on time. For a large tomato, use half.)

• 05

  Dice the onion and tomato.

• 06

  Add the cooked beans to the diced onion and tomato. You can use a wok or continue with the pressure cooker (with the lid off).

• 06

  Add ketchup, salt, and sugar. Simmer until the vegetables are soft and the onion is no longer crunchy. The amount of tomato and ketchup is flexible—if your tomato is large, you can reduce the ketchup slightly, but don’t omit it completely.

• 06

  The finished baked beans should be thick and saucy. The flavor should be sweet and tangy, with a hint of saltiness.

• 06

  Serve with bread.
  Store leftovers in the fridge.