A lot of baked beans get consumed in our house. Do they in yours too?
Baked beans are my go-to quick, no think wfh lunch. Baked beans get me out of a lunchtime fix at weekends and in school holidays with the kids. Baked beans can be the quick base for a meal, adding ingredients and turning a tin into more of a stew type meal.
Every so often though, I like to make my own baked beans. The sauce tastes so fresh, I can monitor the salt and sugar content and I can pack in some veggies. And they really don’t take as long to cook as you might imagine.
|Equipment to have ready
|2 tbsp olive oil
|1 small onion, roughly chopped
|1 stick celery, roughly chopped to similar size as onion
|Large saucepan with a lid
|1 large carrot, roughly chopped to similar size as onion
|1 large clove garlic, roughly chopped
|1 tbsp tomato puree
|1 tin chopped tomatoes
|1/2 tbsp tomato ketchup
|1/2 tsp brown sugar
|A dash of Worcestershire sauce (optional)
|2x 400g tins of haricot beans, drained
|Salt and pepper
- Heat the olive oil in a large saucepan over a low heat.
- Add the onion, celery, carrot and garlic to the pan with a pinch of salt and good grind of pepper.
- Stir to coat in the oil then sweat the vegetables with the lid on for around 10 minutes, until they have softened.
- Remove the lid and cook for another 5 minutes or so until any liquid has absorbed and the vegetables start to brown.
- Add the tomato puree, chopped tomatoes, 1/2 can of water, the tomato ketchup, the brown sugar and a dash of Worcestershire sauce, if using. Stir well.
- Bring to the boil and simmer for 20 minutes.
- Blitz with a hand blender until smooth.
- Tip in the haricot beans, stir and simmer for 10 mins until the beans have heated through (adding a little water if the sauce is getting too thick).
- Taste and check the seasoning, adding more salt and/or pepper and/or Worcestershire sauce if needed.