Homemade baked beans (ve)

Name: Homemade baked beans (ve)
Ingredients: 15 ml oil; 180 g onion (diced ); 6 g garlic; 400 ml vegetable stock; 17 g tomato puree; 48 g tomato ketchup; 600 g tinned haricot beans (drained and rinsed (or any white bean))

A slice of toast topped with baked beans and a sprig of parsley on a white plate, with a fork and knife, set on a magenta surface.

Hearty homemade baked beans simmered in a rich tomato sauce with warming flavours for a comforting, grab-and-go meal that’s packed with goodness. Portion sizes relate to a child of primary school age, please amend to suit your needs.

Ingredients

Servings: 10

15 ml

oil
180 g

onion diced
6 g

garlic
400 ml

vegetable stock
17 g

tomato puree
48 g

tomato ketchup
600 g

tinned haricot beans drained and rinsed (or any white bean)

Instructions

In a large pan, heat up the oil and fry off the diced onion. Cook them for 10 minutes until they start to turn golden brown and then add the garlic and cook for another minute.
Add the stock, tomato puree, ketchup, and 100g of haricot beans. Then blitz this to a smooth sauce with a stick blender. Then add the remaining 500g of beans to the sauce.
Cook the beans in the sauce for at least 20 minutes so they soften and absorb the flavour. They are now ready to serve, but will happily cook for longer.

Notes

*Stats below include serving with a medium-sized jacket potato

Key facts (per serving):

Fibre: 8.9g
Protein: 8.8g
Saturated Fat: 0.4g
Other Nutrition Facts: contains zinc, iron, calcium, & omega-3.
Allergens: may contain celery & sulphites.
Carbon Emissions: 0.22kg, very low

Top Tip: This recipe works even better if you bake the beans in the sauce on a low heat in the oven. Just add the sauce and beans to a deep tray and cover with a lid or foil. Bake slowly on 140°C for 1-2 hours for soft beans and deep flavour.