Fresh Not-Baked Beans
This beany recipe uses rustic passata as a sauce, which is fresher tasting than normal baked bean sauce. If you can’t find rustic passata (which is crushed tomatoes), blitz a tin of tomatoes in a food processor until you have a smoothish sauce. You don’t want it to be completely smooth like regular passata.
It’s versatile too, this recipe. Serve on toast or a jacket potato along with crushed walnuts, mix through pasta, or add to a grain bowl with salad and grains.
Free from: gluten, nut, soya, wheat
Yeast free: omit balsamic vinegar
This is a vegan recipe
- 350 g rustic passata (or a tin of tomatoes blitzed until almost smooth)
- 2 tins haricot beans (drained)
- 1 tbsp tomato purée
- 1/2 tsp each of garlic granules, paprika, onion granules and Italian seasoning
- 1 tsp balsamic vinegar (optional)
- salt and black pepper (to taste)
Add the passata, beans, tomato purée and spices to a pan and heat through. Allow the sauce to reduce slightly then season to taste with salt, pepper and, if it needs a bit of tang, balsamic vinegar. Done!