Tinned baked beans are heavily processed and chock full of sugar and salt, but this recipe for the home-made equivalent is surprisingly quick and easy, and tasty and healthy too!
Traditionally, haricot beans are used, however you can use any sort of bean you like – try butter beans, kidney beans, borlotti beans or a combination.
Serve as you would ready-made baked beans. Delicious with salad and a baked potato for a quick mid-week supper; or with sourdough toast, spinach and avocado for a tasty weekend brunch. If you don’t gobble them up all at once, they freeze very well too.
Cost of recipe: approx. £1.10 if using tinned harricot beans. Cheaper if using e.g. kidney beans or dried beans.
Serves 2-4 depending on what you serve them with
- 1 400g tin of haricot beans or beans of any other variety (or equivalent dried beans, soaked and pre-cooked)
- 1 400g tin of chopped tomatoes
- 1 small onion
- 1 clove of garlic
- A sprinkle of dried chilli flakes
- A sprinkle of smoked paprika
- A teaspoon of either miso paste, marmite or soy sauce
- Olive oil for frying
- Finely chop the onion and garlic. Leave the garlic to one side
- In a small pan, lightly fry the onion in the oil for a couple of minutes until softened
- Add the tinned tomatoes, chilli flakes, smoked paprika, and miso/marmite/soy sauce
- Drain and rinse the beans and add to the pan
- Combine well and simmer for 5 minutes
- Add the garlic and simmer for another couple of minutes