Italian-style homemade baked beans

Author: Sarah Swain - Food writer, stylist and recipe creator

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Serves: 6

Time to make: 2 hrs , plus soaking

Ingredients

More weights & measures

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
½ cup vegetable stock
2 teaspoons—1 tablespoon soft brown sugarlight brown cane sugarX
1 tablespoon ciderhard ciderX vinegar
¼ teaspoon dried oregano
¼ teaspoon dried marjoram
¼ teaspoon dried basil
¼ cup pine nuts, toasted
⅓ cup sun-dried tomatoes, finely chopped
1.2kg baked potatoes
parmesan cheese, to garnish
fresh basil, to garnish

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Instructions

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.

3 Once beans are cooked, drain. Return to pan with tomato sauce. Stir in remaining oil, sugar, vinegar, oregano, marjoram, basil, pine nuts and sun-dried tomatoes. Heat, stirring occasionally, for 10-15 minutes.

4 Serve on baked potatoes. Garnish with parmesan and basil.

Serving suggestion

Try beans on top of grainy toast instead of baked potatoes.

Variations

Make it gluten free: Check tomato paste and stock are gluten free.

Try these delicious flavour variations!

Basic homemade baked beans
Mexican-style homemade baked beans
Moroccan-style homemade baked beans
Indian-style homemade baked beans

HFG tip

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.

Nutrition Info (per serve)

Calories 485cal

Kilojoules 2030kJ

Protein 21g

Total fat 13g

–Saturated fat 3g

Carbohydrates 65g

–Sugars 12g

Dietary fibre 18g

Sodium 150mg

Calcium 190mg

Iron 7mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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