Homemade Baked Beans
Photo courtesy of Rachael Dunell
– If you don’t have cannellini beans, you can use butter beans, red kidney or borlotti beans.
Ingredients
- Olive or canola oil spray
- 1 medium brown onion, finely chopped
- 2 cloves garlic, crushed
- 1 tbs tomato paste
- 1 tsp smoked paprika
- 400g can diced tomatoes
- 1 tbs tomato sauce
- 1 tbs Vegan Worcestershire sauce (Coles brand or Spring Gully)
- 400g can cannelini beans, drained and rinsed
- 3 tbs parsley, finely chopped
Directions
Step 1
Spray oil in a medium saucepan and cook onion and garlic over medium heat until softened.
Step 2
Add the tomato paste and smoked paprika. Stir through and cook for 1 minute.
Step 3
Add the tomatoes, tomato sauce and Worcestershire sauce. Mix well and bring to the boil.
Step 4
Reduce the heat and simmer uncovered for 10 minutes until slightly thickened.
Step 5
Add in the beans and stir until heated through.
Step 6
Remove from heat, mix in the parsley, pepper and serve on toast.
– If you don’t have cannellini beans, you can use butter beans, red kidney or borlotti beans.
– If you don’t have cannellini beans, you can use butter beans, red kidney or borlotti beans.
Ingredients
- Olive or canola oil spray
- 1 medium brown onion, finely chopped
- 2 cloves garlic, crushed
- 1 tbs tomato paste
- 1 tsp smoked paprika
- 400g can diced tomatoes
- 1 tbs tomato sauce
- 1 tbs Vegan Worcestershire sauce (Coles brand or Spring Gully)
- 400g can cannelini beans, drained and rinsed
- 3 tbs parsley, finely chopped