Baked Beans
I am a massive fan of baked beans, I won't lie to you- they are very comforting on a cold day, on toast or jacket potato, topped with lots of grated cheese and great to keep in the cupboard for emergencies. However, when I had small kids, I was not a massive fan of the shop-bought ones due to the salt and sugar content. Here's my recipe on how to make them at home (and this makes a lot so freeze them for when needed, so they can still stay a convenience food).
Serves: Roughly 6-8 Adults
Prep: 5 Mins
Cooking Time: 40 Mins
Ready In: 45 Mins
- Roughly 1tbsp Olive Oil
- 1 Small Onion
- 1 Small Carrot, roughly 75g
- 1 Tin Tomatoes (400g)
- 2 Tins Cannellini Beans (400g each)
- Splash Hendersons Relish (or Worcestershire Sauce)
- 1/4tsp Celery Salt (optional- see note below)
- 1/4tsp Garlic Granules
- 1/2tsp Oregano
- Dice the onion and peel and dice the carrot.
- In a large pan, sautee the onion and carrot in the olive oil until the onion is soft and the carrots are starting to soften
- Tip in the tinned tomatoes, celery salt (if using), Henderson's Relish, Garlic granules and oregano and bring to the boil. Reduce to a simmer and cover. Cook for about 30 minutes or until the carrots are soft and cooked through.
- Remove the pan from the heat and add in the tins of drained cannellini beans. Portion up your beans into freezable containers.
- When you are ready to eat, add the quantity you want to a pan and bring to a gentle simmer. Make sure the beans are piping hot before serving.
Method
- Dice the onion and peel and dice the carrot.
- In a large pan, sautee the onion and carrot in the olive oil until the onion is soft and the carrots are starting to soften
- Tip in the tinned tomatoes, celery salt (if using), Henderson's Relish, Garlic granules and oregano and bring to the boil. Reduce to a simmer and cover. Cook for about 30 minutes or until the carrots are soft and cooked through.
- Remove the pan from the heat and add in the tins of drained cannellini beans. Portion up your beans into freezable containers.
- When you are ready to eat, add the quantity you want to a pan and bring to a gentle simmer. Make sure the beans are piping hot before serving.
Ingredients
- Roughly 1tbsp Olive Oil
- 1 Small Onion
- 1 Small Carrot, roughly 75g
- 1 Tin Tomatoes (400g)
- 2 Tins Cannellini Beans (400g each)
- Splash Hendersons Relish (or Worcestershire Sauce)
- 1/4tsp Celery Salt (optional- see note below)
- 1/4tsp Garlic Granules
- 1/2tsp Oregano
Additional Information
If you are serving these to weaning infants, please ensure to give the beans a squish with the back of a fork to reduce the risk of choking. Please also be aware that celery is a common allergen and using this will also increase the salt content of the dish- we are only using a little bit though so use your judgement.
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