Baked Beans

Good old beans on toast, sometimes you just can‘t beat it. Tangy, rich, comforting, saucy beans on hot buttered toast. So simple to whip up, they are packed full of goodness and have a fraction of the sugar than the tinned varieties. Once you have made homemade baked beans there really is no going back.

SERVES:
2

Ingredients
Instructions

Ingredients

1 tbsp of groundnut or sunflower oil

1/2 onion, finely diced

2 garlic cloves, minced

1/4 tsp dried thyme

1 heaped tbsp of tomato ketchup

1 tbsp of tomato puree

1/2 tsp smoked paprika

1 tbsp of soy sauce

400g of tinned cannellini beans or haricot beans

100g of passata or tinned chopped tomatoes

black pepper

fresh thyme, parsley or chives to serve

Instructions

Heat the oil in a saucepan and add the onion and garlic. Cook over a medium heat for a few minutes until soft and translucent. Add the tomato puree, paprika, dried thyme, ketchup and soy sauce, and cook for a couple more minutes.
Add the beans and tomatoes, and simmer for at least 10 minutes, until the mixture is hot, and the sauce has thickened slightly. If you feel you like runner beans add a little more chopped tomato or passata.
Season generously with black pepper, taste before you add salt as the soy is salty. Serve on hot buttered toast.

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Baked Beans

Ingredients

Instructions

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