Homemade Baked Beans
For many people beans on toast is more of a threat than a meal to enjoy. Victoria’s son Finian was one of them. He hated when they had it for school lunches. It wasn’t so much the past but the baked beans. “They taste and look weird and not in a good way.” is what he would say. Admittedly, baked beans out of a can are not exactly gourmet food.
Well, we like baked beans, even the tined version (guilty as charged…), so we saw a challenge in making baked beans that Finian would enjoy too. Turns out it’s been no fuss at all. First try and he loved them. Wanted seconds… Hooray for homemade baked beans!
- 500g dried cannellini beans (or 800g tin cannellini beans)
- 1 onion, finely chopped
- 1 tbsp oil
- 1/2 tsp paprika powder
- 1/4 tsp allspice
- 1 can chopped tomatoes
- 1 1/2 tsp balsamic vinegar
- 2 tbsp agave nectar
- 1 tbsp tomato puree
- 2 generous splashes soy sauce
serves 4 adult portions.
- Soak the cannellini beans over night.
- Cook the beans according to packet instructions.
- If you are using a can of cannellini beans, drain them.
- In a heavy bottomed saucepan, heat the oil and gently fry the onion until soft.
- Add the spices and stir, heating the mix for about a minute.
- Follow with the vinegar and Agave nectar. Again stir the mix well.
- You can now add the tomato puree and chopped tomatoes.
- Season well with soy sauce and salt.
- Give the sauce about 10 to 20 minutes to reduce without a lid on.
- Using a hand blender, blitz the sauce so it’s smooth.
- Stir in the beans and cook for a further 10 to 20 minutes, until you are happy with the consistency of your baked beans.
- Toast a couple of slices of you favourite bread ( Easy Multiseed Bread, Vitality Multigrain Sourdough Bread ) and pour over the baked beans. Comforting simple food for the whole family!
We would love to see your creations. Just post them on Instagram with #thevitalsisterscreations
x V&S x