Posted in Recipes on 03.11.2017
Spicy Baked Beans
prep: 10 mins / cook: 10 mins / inactive: 0 mins / total: 20 mins / quantity: 4 servings Print recipe?
Confession time. I eat cold baked beans straight out of the tin. As nature intended. Apparently this grosses some people out ?
And I always thought that making your own would most likely be a real faff. Not true. Now I eat cold beans straight out of the tuppaware. And because a certain someone doesn’t like baked beans in any way shape or form (it’s a weird tomato based phobia) they’re all for me. Om nom.
Don’t get me wrong, these are just as good hot as they are cold and they take that ultimate comfort food of beans on toast to a WHOLE new level. Fast food doesn’t have to be over-processed, under-flavoured and over-priced. It can be just a few simple ingredients and a few minutes before you’re sighing with satisfaction and a big tomatoey grin.
I use red onions for pretty much everything – they’re milder and slightly sweeter as well as being so, SO colourful. It’s all about eating the rainbow – though that does make me sound like I slaughter and devour unicorns ?
I don’t. For the record.
I urge you to try these atop a couple of toasted slices of this Honey Oat Wholemeal Bread – your mouth, spirit and inner child will thank you.
I imagine they’ll make a great baked potato topping too. Not to self: make more baked beans and buy some potatoes.
Beans are not only high in protein but are also packed full of fibre, iron and folate. They are also low GI, meaning that they’ll keep you feeling full while your blood sugar levels remain stable.
Tomatoes are unusual in that their health benefits actually increase with cooking! They’re also packed with important nutrients – Vitamin A, potassium, iron and antioxidants.
Yes, food that makes you feel all warm and fuzzy can actually be pretty darn good for you too.
Spicy Baked Beans
prep: 10 mins / cook: 10 mins / inactive: 0 mins / total: 20 mins / quantity: 4 servings
- Drizzle of olive oil
- 1 red onion – peeled and finely diced
- 2 large cloves garlic – peeled and minced
- 1 tblsp tomato puree
- 1/2 – 1 tsp smoked paprika – though feel free to add more if you love spice!
- 1/2 tsp dried thyme
- 1 tblsp coconut sugar
- 1 tblsp light soy sauce
- 1 tsp balsamic vinegar
- 400g can cannelini beans
- 100g tomato passata
- salt and pepper
- In a medium/large saucepan gently sizzle the finely diced onion and the minced garlic with a drizzle of olive oil, stirring often, till they start to soften and the onion turns pale and translucent.
- Add the tomato puree, paprika, thyme, sugar, soy sauce and balsamic vinegar and cook for just a couple of minutes, stirring frequently
- Add the beans and passata and simmer for 5 minutes until the sauce has thickened slightly. Taste and season.
- Serve immediately or cool and keep in the fridge for up to a week (great for the lunchtime hungries!)
- Try them with our Honey Oat Wholemeal Bread for total comfort food heaven!
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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