Mexican-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 (see tip)

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
2 tablespoons chilli paste
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
1 green capsicum, diced
3 tablespoons chipotle sauce
⅓ cup chopped fresh coriandercilantroX, plus extra, to garnish
12 slices grainy bread, toasted
6 tablespoons reduced-fat sour cream or yoghurt

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

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, chilli paste, oregano, cayenne, capsicum and chipotle sauce. Heat, stirring occasionally, for 10-15 minutes. Stir in coriander.

4 Serve on grainy toast topped with sour cream or yoghurt. Garnish with coriander.

Serving suggestion

Try beans on top of baked potatoes instead of toast.

Variations

Make it gluten free: Check tomato paste, stock, cayenne, chipotle sauce and sour cream are gluten free. Use gluten-free bread.

Try these delicious flavour variations!

Basic homemade baked beans
Italian-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 11g

–Saturated fat 3g

Carbohydrates 75g

–Sugars 15g

Dietary fibre 18g

Sodium 860mg

Calcium 240mg

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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