This delicious and nutricious bowl of homemade baked beans is the perfect accompaniment or main event for breakfast, lunch or dinner. It makes for an easy mid week dinner or a lazy weekend brunch served with a side of crusty bread and fried eggs or served with mashed potatos or rice. The possibilities are endless!
Homemade Baked Beans Recipe:
This soul-warming homemade baked beans recipe is a hearty meal that serves four people. It’s the perfect protein-packed dish for sitting around the family table for a shared meal any time of the day. Cook up a pot of these baked beans and keep leftovers in the fridge in an airtight container for 4-5 days, or freeze in individual portions for 3-6 months.
Ingredients
- 2 x 420 g tin of cannellini beans, drained and rinsed well in a colander under running water.
- 1 tbsp olive oil
- 1 x red onion, finely chopped
- 3 x cloves of garlic, finely chopped
- 3 x rashers of bacon, rind removed and chopped
- 1 x can diced tomatoes
- 1 x tbsp tomato paste
- Dash Worcestershire sauce
- ½ tsp chilli flakes (Full teaspoon if you like things a bit spicy)
- 1 x bay leaf
- 2 x sprigs thyme
- 1 x tbsp parsley
- Salt and pepper to taste
- 1 x tsp Hot English mustard
- 2 x tsp brown sugar
- 1 x tsp paprika
Method
- Pre heat the oven to 160 degrees.
- Sauté the onion, bacon and garlic in olive oil in a heavy-based fry pan, until golden.
- Add the tinned tomatoes, tomato paste, Worcestershire sauce, herbs, chilli flakes, mustard, salt, pepper, brown sugar and paprika. Stir together and then simmer for approximately 5 minutes.
- Put the drained beans into an oven proof dish and pour the tomato sauce over the top, placing a sheet of oven baking paper directly on top of the beans and sauce (or a lid) and cook in a slow oven for an hour.
- Sprinkle with some extra chopped parsley and serve.
- For vegetarians or vegans, leave out the bacon and use vegan Worcestershire sauce (or leave it out).
To download the recipe card, please click here >> Homemade Baked Beans
