Budget Pleaser: Smoky Baked Beans

smoky baked beans

As the season is changing, I am starting to seek out warming, healthy meals. So, this week I am making a budget pleaser meal: smoky baked beans.

Now not all baked beans are the same. I was shocked to discover that my one of my university days staple meals, shop bought baked beans, is full or sugar, preservatives and salt. So much for thinking I was making a health choice.

I have instead made a batch of smoky baked beans from scratch with a no mess, no fuss recipe from the book The Art of Eating Well by the clever Hemsley and Hemsley sisters.

This recipe is super easy to cook, budget friendly and free-from refined sugar, gluten and dairy.

Smoky Baked Beans

Serves: 3-4 people

Ingredients

  • 3 tins of cooked beans – cannellini or haricot, drained and rinsed
  • 1 large onion, diced
  • 1 celery stick, finely chopped
  • 2 garlic cloves, finely grated
  • 1 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon dried thyme
  • 1 Tablespoon tomato puree
  • 1 tin of tomatoes
  • 1 Tablespoon maple syrup
  • 500 ml vegetable stock
  • 1/4 Tablespoon tamari
  • sea salt and black pepper
  • olive oil

Method

  1. In a large pan, add some olive oil and bring to a medium heat, fry the diced onions for about 10 minutes until they are soft and translucent.
  2. Then add the celery, garlic, spices and herbs and stir over low heat for about 5 minutes.
  3. Turn up the heat, add the tomato puree, tinned tomatoes, maple syrup, vegetable stock and some sea salt and pepper. Cook on a medium simmer for 30 minutes with a lid on the pot.
  4. Then add the drained and rinsed tinned beans and simmer for another 30 minutes with the lid on the pan. Stirring  occassionally.
  5. If the sauce needs to be thicker, remove the lid and allow the sauce to reduce.
  6. Add the tamari and taste. Add more salt and pepper if needed.
  7. Enjoy!

Time Saver Tip

  • This recipe freezes and reheats really well. I like to freeze mine in single serving sizes so I can quickly reheat on the stove top as needed.
  • Serve as is or with poached egg for a weekend brunch treat.
  • It also makes a nice filling for a toasted sandwich (use gluten-free bread if needed).

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This Breakfast ebook is perfect if you’re looking for:

+ 20 gluten-free & dairy-free recipes
+ Nourishing smoothies, Juices, Breakfast & Brunch
+ An overview of smoothies vs juices
+ Time saver tips to set you up for success
+ A bonus printable shopping list to get you started.

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