Quick Wholefood Baked Beans

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.

Quick wholefood baked beans
Quick wholefood baked beans on toasted Biona rye bread, served with oil free sautéd kale and mushrooms

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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Quick Wholefood Baked Beans
Ingredients
For the sauce:
  • 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)
For the blender beans:
  • 3 tins beans or chickpeas (drained and rinsed)
Instructions
  1. 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.

  2. If not eating straight away, portion out the beans, allow to cool, then freeze for later.



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