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Healthy Baked Beans


  • Author: Michelle Minnaar
  • Total Time: 50 minutes
  • Yield: 20 portions 1x
  • Diet: Vegan

Description

This vegan Healthy Baked Beans recipe is simple to make, add the ingredients into the pot and leave to simmer. Best enjoyed on toast!


Ingredients

Units Scale
  • 500g (3 cups) dried cannellini beans
  • 60ml (4 tbsp) olive oil
  • 2 large onions, finely chopped
  • 1 whole garlic bulb, crushed
  • 300g (1 1/3 cup) tomato puree/paste
  • 50g (5 tbsp) wholegrain mustard
  • 1.5L (6 cups) vegetable stock
  • 4 thyme sprigs

Instructions

  1. Soak the beans in plenty of water overnight. The next day, give them a rinse and then cook according to package instructions. Drain and set aside. 
  2. Heat the oil in a large pot.
  3. Fry the onions over a medium heat for 10 minutes, stirring frequently, until they have softened and become golden in color. 
  4. Add the garlic and fry for another 2 minutes.
  5. Tip in the cooked beans, tomato puree, mustard, stock and thyme. Give it a stir then bring to the boil. 
  6. Reduce the heat to a simmer and cook for 30 minutes or until the liquid has thickened and reduced by about a half. 
  7. Serve a mountain of baked beans on a piece of toast for breakfast. Enjoy!

Notes

  • You can use cooked canned beans if you wish. It’s just that it’s healthier and you get more bang for your buck buying the dried version and cooking for it yourself.
  • It’s a great batch cook recipe because baked beans are a family favorite and completely freezable!
  • Feel free to experiment with other types of white beans.
  • You can play around with the ratios of tomato puree and mustard to tweak the recipe to your taste.
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Method: Simmer
  • Cuisine: British

Keywords: healthy baked beans, low calorie baked beans, gluten free baked beans, no sugar baked beans, homemade baked beans, healthy breakfast recipe, baked beans without tomato sauce