I love baked beans. Often, if I just want something simple for dinner I’ll whip myself up some baked beans and avocado on toast.
Canned baked beans are great, but they generally contain quite a bit of added sugar and salt. This homemade version is so simple, is added sugar and salt free and tastes absolutely amazing. You can keep any leftovers in the fridge or even the freezer.
If you prefer you can cook this recipe without bacon, and you can also source nitrate-free bacon from most organic butchers (much nicer and healthier for you) if you prefer too.
Borlotti beans are a great low-gi legume that are stacked full of B-Vitamins, potassium, zinc and folate among others. They are also a good non-meat source of protein and are high in soluble fibre.
These baked beans are an awesome option for breakfast, lunch or dinner and the kids are sure to love them.
* 2 x 400g cans of borlotti beans
* 2 x 400g cans of diced tomatoes
* 160g short cut rindless bacon (nitrate-free is preferable)
* 1 brown onion
* 2 heaped teaspoons of crushed garlic
* 2 tablespoons no-added-salt tomato paste
* 1/4 teaspoon extra virgin olive oil
* 1/4 teaspoon dried basil leaves
* 1/4 teaspoon dried chives
* 1 cup water
1. Finely dice onion and bacon.
2. Drain and rinse borlotti beans.
3. Heat oil in a large saucepan or non-stick pan and fry bacon, onion and garlic until onion is soft.
4. Add beans, canned tomatoes, tomato paste, basil, chives and water to the bacon mixture.
5. Bring to the boil and then reduce to a very low heat.
6. Cover and cook for an hour, stirring occasionally to ensure the mixture doesn’t burn.
7. Remove lid after 1 hour and stir. Keep simmering on a low heat uncovered for around 15 minutes or until sauce thickens to desired consistency.
* You can skip the bacon in this recipe if you prefer of you can use nitrate-free bacon (sold at most organic butchers).
* This can be pureed for younger babies.
* This is amazing baked in the oven with an egg on top. De-lish.
* Store any leftovers in the fridge or freezer.
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