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homemade baked beans
Homemade baked beans in a thick, rich tomato sauce, with a touch of smokiness. This recipe is healthy and easy to make.
It is January, which means Veganuary here in the UK.
Beans on toast is a classic British breakfast (or sometimes dinner), made more often than not with tinned baked beans. By making them from scratch you know they will taste better than tinned, plus you know exactly what is put into the dish. And it is vegan. Therefor if you are looking for a delicious savoury, vegan breakfast idea you are at the right place.
Despite its name, I made this dish on the stove top to make it a quicker and easier recipe.
Great to make ahead and tastes even better the next day!
BAKED BEANS, LOVE IT OR HATE IT?
Baked beans are a love it or hate it dish. Half my family does not like them, whereas I have always loved them.
We would have them as a side to a BBQ and was thankful if there were some left-overs for the next day.
This recipe has been approved by fussy eaters and even by baked bean haters.
WHICH BEANS ARE BEST TO USE
To be honesty I think any white beans would work well.
You can use dried beans and soak and pre-cook them or you can use tinned beans. Either will work fine.
Tinned bans are however more convenient as you don't need to soak and pre-cook them beforehand.
The most commend bean used in baked beans are haricot beans, which are also known as navy beans.
Any of these will work well:
Haricot or navy beans
Cannellini
Flageolet
Borlotti
Kidney beans
Butter beans
Mix them up as you like or use whatever you have available in your cupboard.
In this recipe I used butter beans and borlotti beans, but feel free to substitute with whichever ones you want.
TO MAKE THESE YOU WILL NEED
beans of choice, I used butter beans and borlotti
a good quality tinned tomatoes (I used finely chopped)
tomato paste
mustard, wholegrain or Dijon (I used wholegrain)
smoked paprika
dried oregano
coconut sugar or maple syrup
sea salt and black pepper
ADDITIONAL ADD-IN OPTIONS
add a tbsp barbeque sauce for a sweeter, smokier BBQ flavour
add a bit of fresh chilli or red chilli flakes to spice it up
add a bit of garam masala for a more curry-like flavour
add fresh herbs such as flat-leaf parsley or basil
add finely grated carrot to the sauce for hidden veggies, plus it will add additional sweetness
finish with a splash of vegan Worcestershire sauce or soy sauce for more salty umami flavour
BEST WAYS TO ENJOY THEM
On a slice of sourdough toast
Make a full English breakfast with tofu scramble, fried mushrooms and vegan sausages or avocado slices.
As a topping on a baked potato or baked sweet potato
Perfect addition to any (vegan) BBQ dish
On a veggie burger
On a (vegan) hotdog
Actually as a side to almost anything!
HOW LONG WILL THESE KEEP
Store them in an air-tight container in the fridge for 3 - 4 days.
I have never needed to freeze them as I finished them by day 4, but I am sure these should freeze well. Make sure to let the beans cool completely before freezing.
OTHER BEAN RECIPES YOU MIGHT LIKE
HOMEMADE BAKED BEANS
Easy homemade baked beans in a rich tomato sauce with a hint of smokiness.
Serves: 8 - 10
Time: 30 min
INGREDIENTS
1 tbsp olive oil
1 garlic clove, crushed
2 x 400g cans beans of choice. I used butter bean and borlotti
1 x 400g tinned tomatoes
2 tbsp tomato paste
1 tsp smoked paprika powder
1/2 tsp dried oregano
1/2 tsp wholegrain or Dijon mustard
1 tsp maple syrup or coconut sugar
1 tsp pomegranate molasses or balsamic glaze (optional)
sea salt and black pepper to taste
INSTRUCTIONS
Heat a large pot on medium heat. Once hot add the olive oil and garlic and sauté for 1 - 2 minutes.
Add the tomato paste, smoked paprika and dried oregano and cook for a few seconds before adding the tinned tomatoes, mustard and maple syrup (or coconut sugar).
Give a good stir, cover with a lid but leave the lid ajar to allow the sauce to reduce a bit.
Cook for 8 - 10 minutes.
Drain and rinse the beans and add them to the tomato sauce.
Add the pomegranate molasses (or balsamic glaze) if using and season with sea salt and black pepper.
Give a good mix and cook for a further 20 min on low with the lid on but slightly ajar.
Taste and adjust as needed. I find the quality of tinned tomatoes can make a difference to the taste and texture*. See notes below.
Serve warm or cold. If you are making this ahead, let it cool completely before placing the beans in the fridge.
NOTES
* If the tinned tomatoes you are using are bit watery you might have to cook and reduce the sauce for longer to get that rich, thick sauce.
If the tinned tomatoes you are using are a bit more acidic in taste you might have to add a bit more sweetener.
Taste and adjust to get the right balance of flavours.
Have you made this?
If you have, I would love to see your creations on Instagram.
Make sure to leave a review below and give it a rating.
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@lychees_and_leggings and #lychees_and_leggings
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