Baked beans with tomato sauce (English breakfast soybeans/kidney beans)

It has been said that British food has no soul . I have traveled to the UK twice, once with my son on an independent trip, and the other with my husband, mother, and friends on a road trip, for about 20 days each time, to experience the local customs and food. The English breakfast was hearty with bacon, minced meatloaf, baby mushrooms, sausages, eggs, slices of bread, roasted tomatoes , baked beans in tomato sauce...... The ingredients are incomplete, so I use soybeans to make a baked bean with tomato sauce. After that, it was changed to small cloud beans, and the method was the same.

Ingredients

Soybeans 200 g

Tomatoes 1

Onions 1

Sugar 2 spoons

Tomatopaste 80 g

Salt 3 spoons

Essenceofchicken 1 spoon

Cooking Instructions

Wash the soybeans and soak them overnight in water about five centimeters above the soybeans.
Rinse again with clean water and add water to the pressure cooker for 25 minutes.
Wash the shallots and tomatoes, and make a cross with a knife on the tops of the tomatoes.
Blanch the surface of the tomatoes with boiling water with a spoon, or blanch the tomatoes in water for a minute and peel them when they are cool. It's okay not to peel it if you don't have time. Use half a tomato for such a large size.
Dice the shallots and tomatoes.
Add diced shallots and diced tomatoes to the high-pressure soybeans, which can be poured into the wok, or you can use a pressure cooker and open the lid.
Add tomato paste, salt, and sugar, and simmer until the vegetables are soft and the shallots are not crispy when you bite into them. The amount of tomato and tomato sauce is not absolute, my tomato this time is large, I used half of it, and the remaining half was fried. Tomato sauce can be put less, but not without.
The baked beans are sticky. The taste is sweet and sour, with a slightly salty taste.
Serve with bread.
Store the rest refrigerated.
English baked beans are made with a small kidney bean, bought one on Taobao and soaked in water the night before.
Add water to the pressure cooker and pressurize for 20 minutes, less water than in the picture.
Half a shallot, cross the top of the tomatoes, blanch in boiling water for one minute, peel.
Cut the shallots and tomatoes into small cubes.
Add to the original pot and cook, add salt and sugar
Add a sachet of 75 grams of tomato paste
Stir the contents of the pot to combine
Cook over medium heat for a while, cook until the vegetables are soft and rotten, season during the season, and the soup is viscous.
After cooling, put it in a container with a lid, refrigerate it, and take some microwave every day to warm it up and eat it.
A simplified version of the English breakfast.