Baked Bean Stew
Homemade baked beans with some veggies thrown in for good measure! Butternut squash provides sweetness which means you don’t need to add sugar. I sometimes add soya chunks: my take on vegan beans and sausages. Good on toast or jacket potato.
Free from: gluten, nut, oil, wheat, yeast
Soya free: omit soya chunks
This is a vegan recipe
- 2 tins beans (I use haricot and borlotti)
- 1/2 butternut squash (peeled and chopped into inch cubes)
- 2 onions (peeled and sliced)
- 2 carrots (peeled and cut into cm cubes)
- 1 stick of celery (sliced)
- 1 handful mushrooms (roughly chopped)
- 3 tbsp tomato purée
- 2 handfuls dry soya chunks (optional)
- salt (to taste)
- 2 tsp cornflour
In an oven dish with a lid add the tinned beans. There’s no need to drain, just stick the liquid in too. Next add 2 tins’ worth of water. Add the veg, the soya chunks (if using) and the tomato purée and stir it up.
Pop a lid on your oven dish and cook at around 180C for about an hour, or until all the veg is cooked through.
Now mix the cornflour with a little cold water to dissolve. Add this to the stew and cook for a couple of minutes longer to allow the sauce to thicken. If it’s too dry add a little more water: you want the sauce to be similar in consistency to tinned baked beans.