Basic homemade baked beans
Time to make: 2 hrs , plus soaking
(at time of publication)
Nutrition Info.(per serve)
250g dried cannellini beans, soaked (see tip)
5–6 sage leaves, roughly torn
4 cloves garlic, roughly chopped
3 tablespoons olive oil
1 red onion, finely chopped
4 large ripe tomatoes, pureed
2 tablespoons tomato paste
1 teaspoon dried mixed herbs
1/2 cup vegetable stock
2 teaspoons—1 tablespoon soft brown sugarlight brown cane sugarX
1 tablespoon ciderhard ciderX vinegar
2 slices grainy bread per serve, toasted
Total fat 9g
Saturated fat 2g
Dietary fibre 17g
1 Place soaked beans in a pan with enough cold water to cover beans by 2.5cm. Add sage and garlic. Cover pan and bring to the boil. Reduce heat and simmer for 1 1/2 hours, or until beans are soft but still holding their shape.
2 Meanwhile, heat 1 tablespoon of the oil in a non-stick pan. Add onion and cook until softened. Add tomatoes, paste, herbs, stock and 1/4 cup water. Cook for 10—15 minutes to make a thick tomato sauce. Set to one side until beans are cooked.
4 Once beans are cooked, drain. Return to pan with tomato sauce. Stir in remaining oil, sugar and vinegar. Heat, stirring occasionally, for 10—15 minutes.
5 Taste and season with pepper and a little salt, or add a different flavour (see variations). Serve on top of grainy toast.
Try beans on top of baked potatoes instead of toast.
Make it gluten free: Check tomato paste and stock are gluten free. Use gluten-free bread.
Try these delicious flavour variations!
For overnight soaking: Soak beans in cold water for at least 12 hours. Drain well and rinse.
For quick soaking: Place beans in a pan and cover with cold water. Cover, bring to the boil and cook for 1 minute. Remove from heat and leave to soak in the water for 1 hour. Drain. The beans are now ready to cook.
Once baked, beans will keep for 3-4 days in a sealed container in the fridge.
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