Baked beans are one of the most well-loved quick meals and there are always a few tins lurking at the back of most student’s cupboards for emergencies. If you like baked beans, why not give these homemade ones a try? Full of protein but with less salt and sugar than shop-bought beans, they are just as yummy and cosily comforting, served over hot buttered toast, a jacket potato, chips, as part of a special breakfast, even on their own! You can make a large batch to freeze and defrost with the same ready convenience as a tin!
2 tbsp oil
2 red onions, chopped
3+ garlic cloves, finely chopped
1 tbsp balsamic vinegar
1 tbsp black treacle (though this may not be something you buy regularly it is well worth getting some for these lovely beans! It’s surprisingly cheap too!)
1 tsp mustard
1 tsp paprika (optional)
up to 1 tbsp brown sugar to taste (optional)
1 red chilli, finely chopped (optional)
1x400g tin chopped tomatoes
2x400g tin of haricot or cannellini beans (cannelini beans are slightly larger, but work just as well – I had to use a mixture of both in this recipe as the supermarket had run out of haricot beans)
250ml vegetable stock
salt and pepper
- Put the oil, onion and 2 teaspoons of water into a large saucepan, cover with a lid and cook gently over a low heat for 6 or 7 minutes until the onion is soft.
- Add the garlic, vinegar, treacle, mustard, paprika, sugar and chilli and stir together.
- Add the tomatoes, beans and stock and bring to the boil. Cover with a lid and cook over a gentle heat for about half an hour. Add a little more water if necessary.
- Season with salt and pepper and serve over hot buttered toast. Enjoy! 🙂