A homemade Baked beans Recipe
A healthy, rustic, homemade bean dish which is super quick to make. These Homemade Vegetarian Baked Beans are full of rich tomato flavours and haricot beans. This dish can be yours to eat in just 25 minutes.
Servings: 4
Equipment
- 1 large saucepan
Ingredients
- 1 tablespoon oil olive or sunflower
- 14 ounce haricot beans - tin drained weight approximately 246. Also known as navy beans
- 1 onion, finely diced
- 2 garlic cloves crushed
- 14 ounce tinned tomatoes
- 2 tablespoon tomato ketchup
- 2 teaspoons maple syrup adjust to suit your taste
- salt & pepper to taste
Instructions
- Add the oil to a large saucepan. Add the diced onion and garlic. Cook for 5 minutes or so until they are very soft.
- Add the tomatoes, tomato ketchup and the drained beans. Stir this around for a minute of two.
- Add the maple syrup and stir. Taste the sauce and decide if it needs any more sweetener. Add a little more until you're happy that it suits your own taste.
- Add the seasoning (salt and pepper) stir and check that it is seasoned enough for you.
- Cook for about 20 minutes and serve hot.
Notes
Nutrition Information is computer generated and is intended as a guideline only.
Beans: If you cannot find haricot beans then you can substitute cannellini beans instead. You may use dried beans (4 ounces or 125g of dried beans)- soaked overnight and cooked according to the instructions on the packet.
Storage: Will last in the fridge for three days. Freeze in a suitable container for up to 3 months. Defrost before re-heating and cook thoroughly before serving.
Did you make this? Mention @thesimplerkitchen or tag #thesimplerkitchen!
Nutrition
Serving: 1serving | Calories: 206kcal | Carbohydrates: 35g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 645mg | Potassium: 654mg | Fiber: 7g | Sugar: 10g | Vitamin A: 252IU | Vitamin C: 13mg | Calcium: 94mg | Iron: 3mg
