Home-style baked beans
- Ready In: 35 minutes
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Serves: 4
This meal keeps really well. Prepare the beans in advance then reheat later for a quick weeknight option. This is also a good recipe to add some “hidden” veg to tempt those fussy eaters. Try grating a carrot or zucchini in with the beans.
Ingredients
- 1 tablespoon olive oil
- 1 onion, peeled and diced
- 2 cloves garlic, grated or crushed
- 200 g punnet cherry tomatoes, halved
- 1 cup salt-reduced vegetable stock
- 1 cup tomato passata
- 1 tablespoon Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 x 400 g can butter beans, drained and rinsed
- 1 cup (about 50 g) baby spinach leaves
- TO SERVE:
- 1 loaf crusty bread (sourdough wholemeal or rye)
Nutrition per serve
1 serve of beans (including 1 slice bread) = 780 kJ (185 Calories), 9 g protein, 6 g fat (including 1 g saturated fat), 22 g carbohydrate (including 8 g sugars), 9 g fibre, 705 mg sodium. Read our nutrition rating system
Directions
- Preheat the oven to 180°/375°F.
- Heat oil in a large heavy-based frying pan over medium heat. Add onion and garlic, then stir for 2–3 minutes or until the onion has softened.
- Add halved cherry tomatoes and cook for a further 1–2 minutes.
- Add stock, passata, Worcestershire sauce and paprika. Bring mixture to the boil.
- Add drained beans and cook for a further 2 minutes, stirring frequently.
- Transfer to an ovenproof dish and bake for 20 minutes or until the liquid has reduced and sauce has thickened.
- Remove from the oven and stir through spinach to wilt.
- Serve with slices of crusty bread.
Variations
- Serve with a poached egg on top for extra protein.
- If you don’t have smoked paprika, just use regular paprika.
Credit
Recipe created by Helena Dowdall. You’ll find more of Helena’s work at her website.
