Vegan baked beans
Tinned baked beans are a staple in most British kitchens, but they're very easy to make yourself. While many gourmet versions have added bacon or dairy, Becca's on hand to provide a tasty vegan version of the classic breakfast dish.
Ingredients
- 1 tbsp of oil
- 1/2 onion, finely diced
- 2 garlic cloves, minced
- 1 tbsp of tomato purée
- 1/2 tsp smoked paprika
- 1/4 tsp dried thyme
- 1 tbsp of brown sugar
- 1 tbsp of soy sauce
- 400 g of tinned cannellini beans, drained (240g when drained)
- 100 g of passata
- black pepper
Instructions
- 1
Heat the oil in a saucepan, and add the onion and garlic. Cook over a medium heat for 5 minutes until soft and translucent. Add the tomato purée, paprika, thyme, brown sugar and soy sauce, and cook for a couple more minutes
- 2
Add the beans and passata, and simmer for at least 5 minutes, until the mixture is piping hot and the sauce has thickened a little
- 3
Season generously with black pepper - you probably won't need salt because of the soy sauce, but add it if you think it needs it. Serve warm on toast
Cook it from the original
This recipe comes from greatbritishchefs.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on greatbritishchefs.com