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Homemade baked beans recipe
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240 ratings
Loaded with rich spices, fragrant herbs and a spoonful of maple syrup, these are not your average baked beans. Serve with Brazil nuts and toasted sourdough for a sophisticated take on a comfort food classic. See method
Ingredients
- 1 tbsp olive oil
- ½ red onion, peeled and diced
- ¼ tsp smoked paprika
- ¼ tsp garam masala
- large pinch dried oregano
- 2 x 400g tins butter beans, drained
- 400g tin chopped tomatoes
- 1 tbsp balsamic glaze
- 1 tsp maple syrup
- 2 tbsp chopped flat-leaf parsley
- 50g Brazil nuts, chopped (optional)
- toasted sourdough (optional)
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
420kj
100kcal
5%
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Fat
2g
3%
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Saturates
0g
2%
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Sugars
5g
5%
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Salt
0.2g
4%
of the reference intake
Carbohydrate 14.3g
Protein 5.6g
Fibre 4.6g
Method
- Heat the oil in a pan, then add the onion and sauté for 3-4 mins. Stir in the spices and oregano and cook for 1 min, then stir in the beans.
- Add the tomatoes, balsamic glaze, maple syrup and 100ml water; bring to the boil. Simmer for 15 mins.
- Season. Stir in the parsley and nuts and serve with sourdough, if you like.
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to a freezer-safe container and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating on a low heat in a saucepan and add a splash of water to loosen.
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