Quick & Fresh Baked Beans
My quick and fresh baked beans recipe is simply seasoned beans in rustic passata. You can make it in minutes and it is so versatile!
The sauce is simply seasoned rustic passata. I often use rustic passata as a ready made, oil free tomato sauce: it’s one of my favourite ingredients. I buy ‘Cirio’ rustic passata. The consistency is somewhere between a tin of chopped tomatoes and smooth passata, and it tastes lovely. If you can’t find rustic passata then roughly blitz a tin of tomatoes in a food processor. I wouldn’t use regular, smooth passata when making this recipe though: the consistency would be too slimy. As a variation you can add a few chopped up fresh tomatoes in the sauce too.
In the recipe I use tinned haricot beans, the kind you buy in water. However you really can use any variety of beans you like. Try borlotti beans, butter beans, black eyed beans or kidney beans.
Serving quick & fresh baked beans
Whilst you can serve regular baked beans on toast or with potatoes, I wouldn’t stir them through pasta or add to a grain and salad bowl. This recipe, on the other hand, is great with anything. The reason for its versatility is that the sauce is fresher, and less sweet.
If I end up with a measly amount of leftover quick & fresh baked beans, I tend to mash them, mix them with shelled hemp (this part is optional, but nice), and serve them as a spread for toast, or a sandwich filling.
Free from: gluten, nut, soya, wheat
Yeast free: omit balsamic vinegar
This is a vegan recipe
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- 350 g rustic passata
- 2 tins haricot beans (drained)
- 1 tbsp tomato purée
- 1/2 tsp each of garlic granules and paprika
- 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.
Season to taste with salt and pepper. If you feel it needs a bit of tang then add a splash of balsamic vinegar.