Homemade baked beans are incredibly warm and comforting and taste absolutely delicious. They were an instant hit with my toddler too and we now have them regularly, sometimes on wholemeal or rye sourdough toast, and sometimes on polenta? I’m not sure if that’s weird but we love it with a big side of fried mushrooms and cabbage salad. I am still yet to try canned baked beans so I am not sure how traditional my recipe is going to taste. I’m also not sure what type of beans are typically used for baked beans. I tend to go for the ones that are similar in shape but rely mostly on what is readily available to me. I usually use either borlotti beans or cannellini beans. Of course, the gold standard for eating beans would be to cook your own, but let’s face it, that takes too long, and if I were to say to you to cook your own beans than I don’t think I could call this recipe easy anymore. I know some cultures regularity boil their own beans from scratch and find it super easy. This is definitely not me, and I don’t see it becoming me anytime soon… because… I am a mum! I may consider cooking up big batches of beans in a pressure cooker and freezing them but as it stands my freezer is always so full I simply don’t know where I would fit them. But by all means, use the type of beans that work best for you.
This recipe is vegan, plant-based, refined sugar-free, and dairy-free.
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|Easy Homemade Baked Beans on Toast|| |
- 1x 400g can berlotti or cannellini beans, drained and rinsed
- 1 brown onion, diced
- 1 clove garlic, crushed
- 1 cup passata sauce
- 1 tsp dried Italian herbs
- 1 tsp maple syrup (optional)
- salt and pepper to taste
- Sourdough bread of choice to serve
- Dice onion and fry in a little olive oil until translucent and starting to brown.
- Add garlic and fry for a few seconds until fragrant
- Add drained and rinsed beans, mix through passata sauce and bring to a simmer
- Add dried herbs, salt, and pepper and maple syrup (to cut acidity). Mix and serve over sourdough bread. Garnish with fresh herbs if desired.