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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Homemade Baked Beans
Baked Beans - a British staple. But we've found the ultimate recipe that's easy, better for you and WAY MORE DELICIOUS than the syrupy stuff you get in a tin. Hence why we created our very own baked bean range! But if you can't get your hands on those, this recipe will absolutely deliver. You can adjust the herbs or spices depending on the flavour you're aiming for - whether you want something a little more smoky with paprika, or something more mediterranean with dried mixed herbs. It's also entirely plant-based, very natural and contains none of the nasty stuff.
Ingredients
3 tbsp olive oil
1 onion, finely chopped 2 fat garlic cloves, finely chopped1 tbsp tomato puree
250ml passata2 tsp smoked paprika
2 tsp tamarind paste (optional)
1 tsp brown sugar
1x 570g jar Organic White Beans - with their bean stock (or 2 x 400g tins of Cannellini or Haricot beans, with 150ml veg stock)
For a mediterranean twist1 tsp dried oregano
1 tsp dried parsley
½ tsp dried thyme
For a smoky twist1 tsp ground coriander
½ tsp cayenne pepper
1 tsp smoked paprika (additional to what’s in the base recipe)
1 tsp ground cumin
1 tsp chipotle paste or powder (optional)
Pinch of chilli flakes
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Directions
Heat 2 tablespoons of olive oil in a large pan or casserole dish over medium heat. Add the onion with a pinch of salt and cook for 8-10 mins, stirring occasionally until soft. Add the garlic and cook for a minute more.
Add the tomato puree and cook for 3 minutes until it deepens in colour. Add the passata, paprika, beans with their bean stock (or tins with the veg stock), tamarind, sugar and a good pinch of salt and black pepper. (Also add in any of the other herbs/spices at this point depending what flavour-route you’re going for). Stir to combine and cook everything over a gentle simmer for 7-8 minutes until it’s nice and reduced and looking glossy. If you’re using tinned beans, they will need a little longer cooking time to soften and reach a creamy consistency. Check for seasoning and acidity, adjusting to taste.
Stir through a drizzle of extra virgin olive oil to finish. Then serve the baked beans onto buttered toast, a jacket potato or crumpet.
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