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.

Healthy Food Guide (Australia) - - RECIPES -

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.

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