It is such a comforting meal and full of protein and fibre.
While tinned baked beans may have there place it is the lovely, delicious and so nutritious home-made varieties that really shine for me.
After quite a few attempts, versions and tweaks this recipe for home-made beans has become my family's favourite version!
Hearty and Healthy Baked Beans
This recipe makes a large batch to feed a family or to give you leftovers - feel free to make a smaller amount
Ingredients
- 3 x tins organic cannelloni beans OR soak the equivalent in water overnight and then cook until tender.
- 1 onion, chopped (if you have young kids/toddlers chop it finely so they don't notice it)
- 6 large cloves of Australian garlic, finely chopped
- 1 stalk of thyme (or 2 teaspoons dried)
- 1 tin of organic chopped tomatoes
- 1 large bottle of organic tomato passata sauce
- 1 teaspoon of a great mustard ( I use a lovely local macadamia mustard made where I live)
- 1/2 cup Apple Cider Vinegar
- 1/2 cup good virgin olive oil
- 1/2 litre vegetable stock ( I use either Campbells or Massel)
- 2 teaspoons of a nice but mild curry powder ( I promise the kids wont notice!)
- 4-6 semi dried tomatoes chopped
- 2 tablespoons or raw honey OR for a vegan version natvia, agave etc (to taste)
- dash pink Himalayan salt
- fresh crusty wholemeal bread with organic butter and some freshly chopped parsley to serve!
Method
- Fry the onion and garlic in a little of the olive oil until they are transparent.
- Add in the drained and washed cannelloni beans and thyme, stir together until mixed well.
- Pour in the tinned tomatoes, mustard, vinegar, stock, passata sauce, remaining oil and sweetner, mix well.
- Simmer the bean mixture over a medium low heat slowly for at least 25 minutes or until it has thickened, beans are tender and flavours are to your liking.
- Serve.
Notes
- These beans go really lovely with a nice dense sour dough bread.
- Make a large batch so you have leftovers, great in pies!
- Add some chili for a different twist
Toddler Tips
- Serve with toddler soldiers, (long thin pieces of toast) or on top of a baked potato.
- Optionally leave out the onion
