Baked beans are a staple in many people's cupboards and are an easy way to add some plant-based protein to any meal, but most of the tinned brands contain a lot of hidden sugar and salt (not to mention GMOs if you're buying a certain popular brand...), so why not make your own instead?
I grew up eating Heinz Baked Beans as a kid and would eat them regularly with a variety of foods. My favourite way to enjoy them was always as part of a big breakfast when I would visit my grandparents on Saturday mornings. I know some people despise the idea of baked beans being anywhere next to breakfast items on the same plate, but I couldn't get enough of them and always insisted on having a steaming little bowl next to my toast and eggs.
Somewhere along the way though, Heinz changed their recipe slightly and began to introduce Modified Cornflour (made from genetically modified corn) into the baked beans which put me off, so I stopped buying them and started to make my own. I tried out a couple of different recipes before settling on this one, which is a variation of a few that I stumbled across online. You can tweak it to suit your personal tastes (feel free to skip the sugar and salt!), and you can mix it up by using different types of beans to keep it interesting - I've used Haricot Beans this time around, but it works well with most others!
Ingredients: (makes 2 generous sized portions)
- 200g Organic Haricot Beans
- 1 Garlic Clove
- 125ml Tomato Passata
- 1tbsp Worcestershire Sauce
- Pinch of Paprika
- Pinch of Coconut Sugar (optional)
- Pinch of Mixed Herbs (optional)
- Salt & Black Pepper to season
Method:
Storage: Once thoroughly cooled, you can keep these in sealed tupperware in the fridge for 2-3 days.
- Drain the Haricot Beans and place into a saucepan. Peel the Garlic Clove and gently crush, before adding to the beans and stirring for 2-3 minutes over a low heat.
- Add the Tomato Passata, Worcestershire Sauce, Paprika and Coconut Sugar, stirring to combine all the ingredients together, and cook for a further 5 minutes, add a splash of water, and cook for another 5 or until the beans have started to soften slightly.
- Remove from the heat and stir in the Mixed Herbs if using. Transfer to a plate/bowl, and season with Salt & Black Pepper. Enjoy!
Storage: Once thoroughly cooled, you can keep these in sealed tupperware in the fridge for 2-3 days.
Have you ever tried making your own baked beans?
Post a Comment
Thank you for your comment! For a faster reply you can tweet me @beautywolfgirl