Recipe provided by Decisive Cravings
Serves 1 – 2 people
This is yet another simple and hearty meat free dish, and you can make it from scratch in about half an hour.
It’s made with tomato passata, spring onions, garlic, a little apple cider vinegar and brown sugar for sweetness.
I love my homemade baked beans on toast, on roasted sweet potatoes or with eggs, but to be honest this is a bit of an all-rounder side dish – a great accompaniment to any meal.
If you double the quantity here, you’ll have extra on hand in the fridge for breakfasts and snacks.
Enjoy making your own homemade baked beans, and let me know if you try it!
1 can of cannellini beans, rinsed & drained
100ml sweet tomato passata (I use Divella)
Whites/heads of two spring onions, finely sliced (slice the green ends and leave them aside for garnishing)
1 heaped tsp firmly packed brown sugar
1 clove garlic, chopped finely
1 capful of apple cider vinegar
Oil for frying (I use olive oil)
Salt and pepper
Fresh coriander or diced spring onion tops (green ends)
In a deep frying pan or medium sized saucepan on medium to high heat, add 1.5 tbsp of olive oil
Once heated, add the spring onions and garlic, and fry them until they become golden brown
Add in the cannellini beans and lightly sauté with the spring onions and garlic for a minute or so
Add the passata, two generous pinches of salt, a few good shakes of cracked pepper, and bring to the boil
Once boiling, bring the heat down to medium and allow to simmer for 10 to 15 minutes
Taste the homemade baked beans and adjust salt and pepper according to taste. Give it a final mix through before taking it off the heat
Serving suggestions: Serve with avocado on toast, add to a rice bowl, on roasted sweet potatoes, or serve with any big breakfast or egg dish.
Notes: If the passata is a little too thick and is belching rather than simmering, add a little homemade stock or water which will thin out the sauce and help it simmer.