This one’s a proper winter warmer. They’re pretty warming on spring days like this too 😳
Haricots are the heroes in this recipe and whilst you can use tins, I would recommend soaking the dried beans as they have so much more flavour!
These baked beans are super easy and healthy. Note the absence of any oil!
They’re versatile too. They can be eaten solo, with toast or as part of a breakfast/brunch/lunch. In the photo I had them with a butter bread and spinach 🥬
The quantities below are enough for four as a main and take about 25 mins to make.
🌿 INGREDIENTS
- 1 finely chopped onion
- 1 finely diced large aubergine
- 2 cloves of garlic, crushed
- 3 tablespoons tomato puree
- 2 teaspoons organic smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 1 tablespoon Soy Sauce
- 2 tablespoons organic Bouillon powder
- 500g organic cannellini beans
- 4 roughly chopped vine tomatoes
- 500g pasata
- Fresh parsley, to serve
🔪 METHOD
Soak the beans for 24 hours in plenty of water. They will expand
Put the onion and aubergine in a non-stick pan with 150ml water and cook for until they are starting to soften.
Add the tomato puree, paprika, oregano and bouillon and cook for one minute. Add the remaining ingredients and simmer for around 10 minutes until it’s thickened and the tomatoes have broken down a little.
