Homemade vegetarian baked beans
Baked beans are a British staple! Try these homemade vegetarian baked beans for a gourmet version - made in just 15 minutes.
Servings: 2 people
- 1 tbsp oil
- 1/2 onion (or 1 small onion), finely diced
- 2 cloves garlic, minced
- 1 tbsp tomato puree
- 1/2 tbsp soy sauce
- 1 tsp sugar
- 1/2 tsp smoked paprika
- 1/4 tsp dried thyme
- Black pepper
- 400 g tin cannellini beans or haricot beans, drained (240g, or ~ 1 1/4 cups, when drained)
- 125 ml (~ 1/2 cup) passata or tomato sauce
Heat a dash of oil in a small saucepan, and add the diced onion and garlic. Cook over a medium-low heat for 5 minutes, until soft and translucent. Add the tomato puree, soy sauce, sugar, smoked paprika, and dried thyme, as well as a generous pinch of salt and pepper, and mix well. Cook for another couple of minutes, stirring constantly.
Next add the drained cannellini beans and passata, and bring to a gentle simmer. Cook for 5 more minutes (or a little longer, if preferred), and serve hot. I garnished mine with a little parsley.
Serving: 1portion | Calories: 230kcal | Carbohydrates: 31.1g | Protein: 9g | Fat: 7.8g | Saturated Fat: 1.1g | Sodium: 309mg | Potassium: 443mg | Fiber: 8.6g | Sugar: 4g | Calcium: 44mg | Iron: 2mg