Quick Wholefood Baked Beans
Baked beans make a handy quick meal but I’m not a massive fan of baked beans from a tin. I find them too sweet. The good thing about my quick wholefood baked beans is that you can adjust the flavour to suit your own taste.
I don’t actually bake these ‘baked beans’: that would take too long. Instead I liquidise cooked white beans (from a tin) with some tinned tomatoes to make a sauce, then add some more cooked beans. To make this homemade bean recipe more ‘baked bean-y’, use haricot beans. Commercial baked beans are usually haricot. However you can use any variety of bean or chickpeas, or a mixture.
It’s difficult to make a small amount of quick wholefood baked beans. I tend to make a big batch then freeze portions for later. That way you have beans in the freezer for a super quick meal: just as quick as opening a tin of Heinz!
These wholefood beans are great on toast or a jacket potato. I often serve with a salad or some cooked veggies.
I have several ‘baked bean’ recipes. My homemade baked beans recipe is most similar to a tin of baked beans: the beans are actually baked and the sauce is thickened using cornflour. I also make another speedy recipe, quick and fresh baked beans, which are simply seasoned beans in passata.
Free from: gluten, nuts, soya, wheat
Yeast free: replace the date with coconut sugar to taste
This is a vegan recipe
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- 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.