I know what you are probably thinking – why bother making baked beans when the tinned variety require such little effort?
The answer is because a) I didn’t have any and b) they sadly contain a whole load of sugar which I’m trying to cut down on. Granted they do sell a low sugar variety but after giving them a few goes they officially just taste like cardboard.
Anyway, my craving for beans on toast was overwhelming so I went on Pinterest and this recipe here was the winner. I have tweaked slightly based on what I had and as I like the beans a bit runnier but amend as you wish. The result is still a very yummy, easy to make and filling meal that is also pretty good for you. They’re also vegan if that’s totes your thing.
Serves 1 (with a bit leftover, make double for 2 of you)
- 400g tin haricot beans (or whatever beans you have, not sure kidney would work as well)
- 200g passata
- 1 small onion finely chopped
- 1 garlic clove minced/finely chopped
- 1 tbsp Soy sauce
- 1 tsp Worcestershire sauce (optional)
- 1 tbsp tomato puree
- 1 tsp sugar
- 1 tsp paprika
- ½ tsp dried thyme
- Black pepper
- Heat some olive oil in a pan and gently cook your onion and garlic for a few mins until soft (but not burnt)
- Add the tomato puree, soy sauce, sugar, paprika and thyme and cook for another minute
- Pour in your beans and passata, add plenty of black pepper, stir well and simmer for a further 5 minutes
- All done!
Serve on toast, with these chicken nuggets or whatever else takes your fancy!