Commercial baked beans tend to be too sweet for me so I make my own. This recipe uses tinned haricot beans in water: less time consuming than using dried beans.
Free from: gluten, nut, oil, soya, wheat, yeast
This is a vegan recipe
- 2 tins haricot beans in water (drained)
- 2 tsp cornflour
- 2 tbsp tomato purée
- 400 mL water
- coconut sugar and salt (to taste)
- 1 scant tsp vinegar
- pinch paprika
Mix the cornflour with a small amount of water to dissolve.
Add the drained beans, tomato purée, the rest of the water plus the cornflour mixture to an oven proof dish with a lid. Cover and bake at 180C for about an hour. Stir from time to time.
When the sauce has thickened add the coconut sugar (I use about 1 tsp), the salt (I use about 1/3 tsp), the vinegar and paprika. Serve.