Better than Heinz (really?) Baked Beans

I don’t know about you but I grew up on baked beans (anyone not from the UK is wondering what on earth I’m going on about!).  My mum told me they were a healthy meal and when I went vegetarian aged 12 it was beans on toast, beans on jacket potato, beans with sausage, bean with an English breakfast and well pretty much anything I wanted really.  Delicious and good for you – could it be true??  Well, err no not really.  I’ve just looked and a tin of Heinz Baked Beans contains 5tsp of sugar (BTW WHO recommendation – which is generous – is 6tsp per day for an adult).

Anyway, we no longer need to worry because I have found the BEST baked bean recipe.  I love them, my husband loves them, my kids love them and yes they really are quite good for you!!!  This recipe makes quite a huge vat so I portion it up and freeze them.

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Better than Heinz (really?) Baked Beans

From 'The Art of Eating Well' by Jasmine and Melissa Helmsley

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Courses

Main, Lunch, Snack

Prep Time

10 minutes

Cook Time

120 minutes

Servings

MetricUS Imperial

Ingredients

• 500 g dried cannellini or haricot beans or 6 tins of drained beans soaked overnight
• 2 dried bay leaves
• 1 tbsp ghee
• 2 large onions diced
• 2 celery sticks finely chopped
• 4 Garlic cloves finely grated
• 2 tsp ground cumin
• 1 tsp smoked hot paprika or 1/2smoked sweet paprika and 1/2cayenne pepper I find my lot prefer them with just 1/2smoked sweet paprika
• 11/2 tsp dried oregano or 3fresh
• 11/2 tsp dried thyme or 3fresh
• 2 tbsp tomato puree
• 2 tins tomatoes or 800g passata
• 2 tbsp good quality molasses or 1-2 tbsp maple syrup
• 1 ltr bone broth or veg stock
• 1/2-1 tbsp tamari again mine prefer it without the tamari
• 3 tbsp butter I use goats butter
• sea salt and black pepper

Courses Main, Lunch, Snack Prep Time 10 minutes Cook Time 120 minutes Servings MetricUS Imperial Ingredients 500 g dried cannellini or haricot beans or 6 tins of drained beans soaked overnight 2 dried bay leaves 1 tbsp ghee 2 large onions diced 2 celery sticks finely chopped 4 Garlic cloves finely grated 2 tsp ground cumin 1 tsp smoked hot paprika or 1/2smoked sweet paprika and 1/2cayenne pepper I find my lot prefer them with just 1/2smoked sweet paprika 11/2 tsp dried oregano or 3fresh 11/2 tsp dried thyme or 3fresh 2 tbsp tomato puree 2 tins tomatoes or 800g passata 2 tbsp good quality molasses or 1-2 tbsp maple syrup 1 ltr bone broth or veg stock 1/2-1 tbsp tamari again mine prefer it without the tamari 3 tbsp butter I use goats butter sea salt and black pepper

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Instructions

1. If using dried beans, heat a large pan of hot water (about 2 litres) and cook the beans and bay leaves with the lid on for about 80-90 minutes, until tender
2. In a separate large pan, fry the onions gently for 10 minutes in the ghee
3. Add the celery, garlic, spices and herbs and leave to cook for 5 mins
4. Turn up the heat, add the tomato puree, tomatoes, molasses, salt and pepper and bone broth and simmer for 30 minutes
5. Add the beans (or the drained and rinsed tinned beans) and simmer for a further 30 mins
6. Remove the lid towards the end if the sauce needs thickening up
7. Add 1/2 tbsp tamari (if using) then more if required
8. Season to taste and stir through the butter and serve or portion up to freeze

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