Baked Beans

Baked Beans

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, soya, wheat, yeast

This is a vegan recipe

Baked Beans
Servings: 4 People
Ingredients
  • 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
Instructions
  1. Mix the cornflour with a small amount of water to dissolve.

  2. 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.

  3. 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.



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