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Refined sugar-free homemade baked beans

Karon Grieve
An easy recipe for making that store cupboard favourite, baked beans in tomato sauce
4 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course savoury
Cuisine British
Servings 2 people
Calories 359 kcal

Ingredients
 

  • 1/2 onion finely chopped
  • 1 garlic clove minced
  • 1 tbsp olive oil
  • 300 ml tomato passata
  • 3 tbsp cider vinegar
  • 1 1/2 tbsp honey
  • Pinch smoked paprika optional
  • 300 g cooked cannellini beans
  • Salt & Pepper to taste
Metric - US Customary

Instructions
 

  • Heat the oil in a pan and add the onions and garlic, stir and sweat but don't brown - 3 mins approx here.
  • Add the tomato passata, vinegar, honey, smoked paprika and seasoning and simmer all this for about 5 minutes.
  • Drain the cannelini beans and add to the pan stirring well.
  • Cover pan and leave to cook for 1 hour just stirring now and then.
  • Serve on hot buttered toast.

Notes

These baked beans will keep in the fridge for up to 3 days in a covered container. You can freeze them for up to 3 months too.
Passata is tomato puree so you can use tomato paste and add a little water

Nutrition

Calories: 359kcalCarbohydrates: 67gProtein: 15gFat: 8gSaturated Fat: 1gSodium: 1511mgPotassium: 1592mgFiber: 14gSugar: 32gVitamin A: 2288IUVitamin C: 35mgCalcium: 156mgIron: 8mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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