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Homemade baked beans Recipe

Ingredients

How to make it

  • Beans on toast are a great British classic don’t let anybody tell you otherwise. It’s a simple tasty meal enjoyed by millions every day. My dilemma with beans on toast is that each serving can contain more than the daily recommended amount of salt for an adult (6 grams).
  • Let’s be realistic for a minute this dish takes longer than whacking a can of beans in a pan. But, if like me you’re passionate about your families eating habits you will hopefully enjoy this recipe. It takes about 30 minutes in total; You can cook it for longer if you wish. I tend to make a batch of about six cans worth. I’m always presently surprised how tasty this recipe is even without tonnes of salt and sugar. It’s a classic case of fresh ingredients over technique.
  • For easiness I used tinned beans (Not baked beans in tomato sauce).
  • Sweat off onions in a large stock or sauce pan. Once softened add the drained beans and the jar of passata. It is important to stir up the mix so you don’t leave any beans on the base of the pan this could make them stick and burn.
  • Bring up to the simmer and reduce by a quarter stirring the beans occasionally and add the sugar, lemon zest, salt and pepper.
  • To finish add the cream cheese by slowly blending into the sauce.
  • Add the remaining ingredients; parsley, corguette as well as chopped tomato and stir into beans. Check seasoning by taste, you’re done!
  • For a fuller flavour turn off the heat and allow infusing on the stove for 30 minutes
  • TIP: If the sauce thickens too much add water a tablespoon at a time.
  • For a Mexican twist: Fry some diced peppers and garlic with the onions replace the parsley for coriander and add some chilli sauce.
  • For a Mediterranean twist: When frying the onions add a teaspoon of smoked paprika and finish with some grated parmesan or grana cheese.

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The Cook

healthykidsrock Liverpool, GB

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