homemade baked beans

Baked Beans 1I don’t eat a lot of beans but find that a hangover can be addressed in a healthy but satisfying way with a breakfast of baked beans! As much as I love Heinz tins I decided to experiment with homemade ones while I was in-between jobs and had loads of time on my hands. Mission accomplished – they were delish! Problem is that the standard has now been set so today I started freezing large batches to meet expectations going forward as it’s really easy to double this recipe and fill up small freezable containers or bags to grab in a hurry. It’s not that they’re hard to make, but if you use dried beans (which helps with digestion), it takes a while.

Ingredients

  • 450g bag of dried berlotti beans, soaked in room temperature water overnight or boiled briefly and let to sit for 2-4 hours
  • Olive oil
  • 1-2 cloves garlic, crushed
  • 1 large brown/yellow onion, chunky diced
  • 1 punnet grape tomatoes, diced
  • 400g jar chopped tomatoes
  • Splash red wine (optional)
  • Mixed herbs
  • Cayenne pepper (optional but highly recommended!)
  • Smoked paprika
  • Sea salt and pepper

Baked Beans 2

Instructions

  • After soaking and rinsing the beans, boil them in a lot of water until soft and drain
  • Heat a tablespoon of oil in a large pot (I use the ones I soak / cook the beans in so I know they fit!)
  • Cook onion until soft and brown
  • Add crushed garlic and cook briefly
  • Add all tomatoes and bring to simmer
  • In a small pan, cook off wine and add to the tomatoes
  • Season with mixed herbs, cayenne pepper, paprika, sea salt and pepper to taste

Add to the nourishing breakfast cook-up mix when you need a little something extra, or serve alone with your favourite gluten-free bread.

xx

Guide: vegan | whole food, plant based | gluten-free | nut-free | sweetener-free | soy-free

One Comment on “homemade baked beans

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