British Baked Beans
British baked beans are a traditional dish you can make from scratch in 20 minutes. They taste way better than canned baked beans!
Serving: 4
Calories: 181kcal
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ onion, finely minced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon maple syrup
- A pinch of dried thyme, optional
- ½ teaspoon smoked paprika
- 1 teaspoon vegan Worcestershire sauce, optional
- 100 g pureed tomatoes or tomato passata
- 400 g cooked cannellini beans
- sea salt and freshly-cracked black pepper
Instructions
- Heat the extra-virgin olive oil in a saucepan over medium-low heat, add the onion and garlic and cook, stirring often, until they’re soft, about 5 minutes.
- Add the tomato paste followed by the maple syrup, thyme, smoked paprika, vegan Worcestershire sauce (if using), and tomato passata, stir well and cook for a further 2 minutes.
- Add the beans into the saucepan and simmer all the ingredients for 8 minutes over low heat, stirring every now and then, until the sauce has slightly thickened.
- Season to taste with sea salt and freshly-cracked black-pepper to taste, stir gently, remove the pan from the heat and serve.
Notes
Store leftover baked beans in an airtight container. They will keep well in the refrigerator for up to 3 days.
Divide leftover baked beans into portions and store them in airtight containers. They will keep well in the freezer for up to 1 month. Thaw overnight in the refrigerator, then reheat for 5 minutes or until hot.
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Nutrition
Calories: 181kcal | Carbohydrates: 30g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 60mg | Potassium: 659mg | Fiber: 6g | Sugar: 6g | Vitamin A: 313IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 4mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.