Hello friends, how you bean? (no punching, pleaseeee)
Is there anything better (I say this at least once a day) than a plate of warm buttered toast with baked beans piled on top, or a steaming hot baked potato filled with beans and a TONE of grated cheese? Doesn’t that just take you back to your childhood? I know my British and Australian readers know whats up. For everyone else, I’m begging you to try these combos. I’m betting my left pinky you’ll love it (disclaimer: if you don’t you definitely won’t be getting my left pinky.)
Since I’ve gotten older I’ve started to invest more into what I put into my body, don’t worry I still feed the younger fat me quite regularly – maybe a little too regularly. Canned beans are usually loaded with additives, preservatives and A LOT of sodium (something that I’m really conscious about). If you want to have your cake and eat it too, yes it is doable. Make these delicious Healthy Homemade Baked Beans.
Beans, beans, the magical fruit, the more you eat the more you toot, the more you toot the better you feel, so let’s have beans for every meal. As funny as that chant is, I know you’re having a little snicker. It’s true, these bad boys are loaded with fibre, antioxidants and protein. These Homemade Baked Beans also have some sneaky veg in there, well, fruit, technically. If you use this Homemade Tomato Sauce. You say potato I say tomato.
Make a big batch on Sunday and your set for the week. Serve with toast and fried eggs for a well-balanced breakfast or over baked potatoes with coleslaw and lots of cheese for an easy weeknight dinner.
ALSOOOOO – why are they called baked beans when most of the time they’re stewed!?
- 1 brown onion, sliced
- 1 tbsp olive oil
- 2 400g cans of cannellini beans
- 2 cups homemade tomato sauce
- 1/2 cup water
- 2 tbsp brown sugar
- 1 tbsp worcestershire sauce
- 1/2 cup red wine vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 2 bay leaves
Fry the sliced onion in the olive oil over medium heat until softens and becomes golden. Add in the cannellini beans, tomato sauce, water, brown sugar, worcestershire, red wine vinegar, salt, pepper, brown sugar, smoked paprika, cayenne pepper and bay leaves.
Stir and let simmer for 15 minutes or until the liquid has reduced and the sauce thickens.
remove from the heat and serve on toast, or with baked potatoes. Let cool before placing in the fridge for up to 4 days.