Baked beans, just baked beans

Heinz definitely has the authority on baked beans but not the healthiest take on them. Given that I grew up in England, like most Brits, they were one of my favourite foods.

This classic has been on my mind for a while, why I had to make it, is because my hubby has never really had them, so doesn’t understand why baked beans on toast, baked beans at breakfast, baked beans at lunch, why baked beans, anytime of the day, on anything is so amazing.

I had to put this right but with a healthier alternate. I’m quite proud of this recipe, it will never be Heinz, but it is better for you and yummy. Try it on toast, with eggs at breakfast or toppled onto a sweet potato, oh, and if it’s one of those days, try it with cheese! Beautiful melting cheese.

Homemade Baked Beans

(Serves 4)

1tbsp sunflower oil
1/2 cup of onion, chopped
2 cloves of garlic, finely chopped
Spice blend: 1tsp paprika, pinch of cayenne, pinch of cinnamon, pinch of nutmeg & pinch of tumeric
1 small can of tomato paste (mine was 156g)
200mls of filtered water
2tbsp maple syrup
3tbsp white vinegar
1 can of haricot beans, drain and washed
1tsp Dijon mustard
Himalayan pink salt to season

Set the oil in a pan on a medium heat and sauté the onion until beautifully caramelised.

Add garlic and spice blend, tomato paste and sauté briefly, then add the water. Stir in the maple syrup and vinegar.

Add the beans and bring the mixture to a boil, stir in the mustard, season with salt and simmer uncovered for ten minutes on a high heat. You want to thicken it up a little.

Then cover, reduce the heat and simmer for another twenty minutes.

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