This is yet another variation on baked beans: this time the sauce is thickened with white beans rather than cornflour and it is sweetened with dates. It’s difficult to make a small amount of this recipe so make a big batch and freeze portions for later.
Free from: gluten, nuts, soya, wheat
This is a vegan recipe
- 1 tin white beans such as haricot or canellini (drained and rinsed)
- 1 tin tomatoes
- 2 tbsp tomato purée
- 2 medjool dates (pitted and finely chopped)
- 1/2 tsp each of paprika, garlic granules
- 200 mL water
- salt (to taste)
- 3 tins beans or chickpeas (drained and rinsed)
Blend all the sauce ingredients together in a liquidiser. Pour into a sauce pan and add the rest of the beans or chickpeas. Heat through.
If not eating straight away, portion out the beans, allow to cool, then freeze for later.