Fresh Not-Baked Beans

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

Fresh Not-Baked Beans
Servings: 4 People
  • 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)
  1. 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!

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