Vegan, gluten free, protein rich and totally yummy home made baked beans!
These baked beans are sweet, smoky, satisfying and nutritious too. Great for barbeques, grill outs or to accompany your breakfast.
I used 550g cannellini and 250g kidney beans but any beans will work. It’s all about the sauce and the beans are more about what they bring in terms of their lovely texture.
2 tins tomatoes (or 800g/ 1lb 7oz)
100 ml/ 1/2 cup water
2 red onions, sliced
1 carrot, finely chopped
1 stick of celery, finely chopped
2 cloves garlic, crushed
A small pinch of chili flakes (optional)
2 teaspoons smoked paprika (for a spicy smoky flavour, omit for classic baked beans)
1 teaspoon salt
1 pinch of black pepper
1 teaspoon apple cider vinegar
2 tablespoons coconut sugar
3 tablespoons olive oil
2 tablespoons tomato puree
If you are using dried beans, soak overnight. Cook them for 30-60 minutes, checking to see whether they are tender after around 30 minutes.
Heat oil in a pan and fry the onions for a few minutes.
Add the celery and carrot and fry for a further 10 minutes.
Add the garlic for the final minute, along with the chili flakes if you are going for a spicier flavour.
Pour the tomatoes into the pan, along with the apple cider vinegar, tomato puree, coconut sugar, water and the seasoning. Simmer for 10 minutes.
Blend the sauce with a hand held blender.
Add the beans and the smoked paprika if you like a spicy, smokey flavour, or omit for classic baked beans.
Simmer for 20 minutes or place in a medium oven to bake for half an hour or longer, checking liquid levels to ensure it does not dry out. Add extra water if needed.
These baked beans freeze well so you can have home made beans on stand by for when needed.
Keep in the fridge for 4-5 days. The flavour will develop and become even more yummy!
For extra smokiness, add a dash of liquid smoke.
Try adding some slices of vegan sausage.
Substitute the coconut sugar for maple syrup, date syrup or whatever sweetener you like. If you are sugar free, omit the sweetener.
Add nutritional yeast for ‘cheesy’ beans and serve on a baked sweet potato.
For an oil free baked bean dish, omit the frying and instead add all the sauce at the same time, leaving out the oil, simmer for 30 minutes then add beans and continue as above.
I hope you love them if you try them!
Wishing you a healthy, happy day,