Homemade baked beans
Our homestyle baked beans are better for you than the canned variety. With less salt and sugar, these beans are a satisfying weekend meal.
Serves 6 Cost per serve $1.50 Hands-on time 10 min plus overnight soaking Cooking time 2 hours vegetarian dairy free diabetes friendly 250g dried cannellini beans (soaked overnight), or 2 x 400g cans cannellini beans 5–6 sage leaves, roughly torn 4 garlic cloves, roughly chopped 3 tablespoons olive oil 1 red onion, finely chopped 4 large ripe tomatoes, puréed 2 tablespoons no-added-salt
tomato paste 1 teaspoon dried mixed herbs ½ cup reduced-salt vegetable
stock 2 teaspoons
(optional) 1 tablespoon
vinegar soft brown sugar apple cider To serve Grainy bread, toasted 1 Place soaked beans in a large saucepan with enough cold water to cover the beans by 2.5cm. Add sage leaves and chopped garlic. (If using canned beans, rinse and drain first. Spray saucepan with oil, then add the beans, sage and garlic. Heat through; skip step 2.) 2 Cover the pan and bring to the boil. Reduce heat and simmer for 1½ hours, or until beans are soft but hold their shape. Drain well. 3 Meanwhile, heat 1 tablespoon of the oil in a non-stick frying pan. Cook onion until softened. Add puréed tomatoes, tomato paste, herbs, stock and ¼ cup of water. Cook for 10–15 minutes, or until the sauce is thick and rich. Set aside until the beans are cooked. 4 Combine beans with tomato sauce in the large pan. Stir in remaining oil, brown sugar (if using) and apple cider vinegar. Heat, stirring occasionally, for 10–15 minutes. Season to taste with cracked black pepper.
Serve warm baked beans with grainy toast.
Baked beans can be kept in a sealed container for 3–4 days in the fridge, or up to 6 months in the freezer.