Homemade Baked Beans
As you know, I’m a complete cookbook addict. I spend my free time paging through cookbooks (or scrolling through them on my Kindle or online) and I love discovering cookbooks filled with recipes I’ve never tried or even thought about.
My latest find has been My Secret Ingredient: Over 120 delicious, healthy, achievable recipes by Emily Rose Brott. It’s filled with easy to make recipes that my family adore – from breakfast and snacks to lunch, dinner, desserts and even afternoon tea.
I started with the recipe for Homemade Baked Beans as it’s been a dish I’ve been wanting to make from scratch for a while, but just haven’t gotten around to.
Emily has kindly agreed to allow me to share her recipe for Homemade Baked Beans with you. Enjoy!
Homemade Baked Beans Recipe
- 1 tablespoon olive oil
- 1 small garlic clove, finely diced
- ½ medium brown onion, finely diced
- 400g tinned tomatoes, blended
- ¼ cup (65g) tomato paste (concentrated puree)
- 1 tablespoon honey
- ¼ cup (60ml) water
- 400g tin cannellini beans, rinsed and drained
- 1 tablespoon chopped curly parsley
- salt
- toasted rye or grain bread, for serving
- Heat a saucepan on medium to high heat with oil. Add garlic and onions. Sauté for 2 minutes, or until onions begin to change colour and golden.
- Add blended tomatoes.
- Reduce heat to low, add tomato paste, honey, water, cannellini beans and chopped parsley. Season with salt and stir until combined.
- Cover with lid and allow to simmer for 30 minutes, stirring halfway through.
Serves 2
Hint: if using dried parsley, only use 1 teaspoon.
You could serve your baked beans straight from the bowl or as a toast topping. We enjoyed our baked beans with fried eggs – the perfect breakfast.
Homemade Baked Beans Video:
Making Homemade Baked Beans from scratch produces such superior baked beans that you’ll never buy store bought again!
Thanks so much to Emily, for allowing me to share the recipe with you. Click here to grab yourself a copy of the cookbook.
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