Moroccan-style homemade baked beans

Serves: 6

Time to make: 2 hrs , plus soaking

Ingredients

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 ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground coriandercilantroX
¼ teaspoon ground cumin
⅓ cup chopped dates
⅓ cup chopped fresh coriandercilantroX
1 ½ cups whole wheat couscous
toasted flaked almonds, to garnish

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Instructions

Stay Awake

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, cinnamon, nutmeg, ground coriander, cumin and dates. Heat, stirring occasionally, for 10-15 minutes. Stir in fresh coriander.

4 Prepare couscous following packet directions. Serve beans on couscous. Garnish with coriander and almonds.

Variations

Make it gluten free: Check tomato paste, stock and ground spices are gluten free. Use quinoa instead of couscous.

Try these delicious flavour variations!

Basic homemade baked beans
Mexican-style homemade baked beans
Italian-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 478 cal

Kilojoules 2000 kJ

Protein 19 g

Total fat 14 g

Saturated fat 2 g

Carbohydrates 70 g

Sugar 16 g

Dietary fibre 17 g

Sodium 90 mg

Calcium 150 mg

Iron 5.5 mg

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.