Homemade Baked Beans
Making your own baked beans is easy, healthier and yummier too!
Homemade Baked Beans on crusty bread and topped with grated cheese
Have you ever thought of making your BAKED BEANS from scratch? If so, this is a great recipe to get you started, as it’s very simple and quick to put together. That’s because it uses already cooked, canned cannellini beans instead of dried beans that need soaking overnight and a long-time slow cooking. These HOMEMADE BEANS are a speedy version that tastes much nicer than shop-bought varieties and are healthier for you too.
Homemade Baked Beans are healthier than shop-bought :)
Making your own BAKED BEANS from scratch means you know exactly what goes in them, all ingredients are straight from your cupboard or fridge, so no stabilizers, thickeners or things of the sort. It also gives you room to add other flavours – for example, cooking some green capsicum and onion as an initial step before adding the garlic to the pan, will give beans a fresh and fragrant twist, whereas some diced chorizo or bacon fried alongside the garlic and paprika, will make it extra smoky and rich.
Great and nutritious as a snack or light meal
For a quick meal or snack, I usually like to serve these BAKED BEANS on thick slices of crusty bread sprinkled with grated cheese – as is, or slightly melted under the grill. For a more elaborate weekend breakfast or brunch they taste divine on wholegrain toast topped with poached eggs and a couple of slices of crispy bacon and/or fresh avocado.
Homemade BAKED BEANS can be kept in the fridge, covered, for up to three days.
HOMEMADE BAKED BEANS
1 garlic clove, crushed
½ tsp smoked paprika
1 Tbsp maple syrup (or brown sugar)
½ can (400g) chopped tomatoes
1 can (400g) cannellini beans, drained
Pinch of allspice (substitute cinnamon or nutmeg, or a mix) - optional
Salt and pepper
Olive oil
Chopped parsley (optional)
To serve:
Tasty or Edam cheese, grated (optional)
Crusty bread or toast
Method:
1. Heat a drizzle of olive oil in a saucepan or frying pan and add the garlic.
2. When garlic starts changing colour, add the smoked paprika and stir to flavour the oil. Add the maple syrup (or brown sugar) and stir again, cooking for an extra 30 seconds.
3. Add the chopped tomatoes and lightly season with salt and pepper. Stir and let it bubble until some of the liquid evaporates and the tomato thickens.
4. Add the drained cannellini beans and the pinch of allspice or cinnamon (if using). Stir and let it simmer for another 3 – 4 minutes. Add a little water if gets too dry.
5. Check seasoning and serve with an extra drizzle of olive oil and chopped parsley (if using).