Baked beans are such a classic dish popular all over the world. My version is completely plant-based, super easy and it makes the perfect savory breakfast on toast or a yummy side dish
( but if you’re something like me and you love beans, you can enjoy a big bowl of it for lunch or as a snack!!)
Despite the name, in most of the original recipes the beans are not baked but cooked in a skillet or frying pan. I prefer them this way ’cause they are more creamy, but I tried the baked version as well and it’s equally delicious!
Also the traditional recipe calls for cane sugar but I find that the onions make the sauce pretty sweet already and I don’t like to add the sugar. But feel free to adjust everything according to your taste. The best part of cooking your own food is that you can play with what you like and create the perfect combination of flavors for your tastes. The kitchen is your own playground, have fun wit it!!
Ingredients (makes 2 big servings):
• 320g cooked navy beans (if your using canned beans remember always to rinse and wash them)
• 500g plane tomato sauce
• 2 medium white onions
• 2 cloves of garlic
• 2 tbsp extra virgin olive oil
• ½ cup boiling water
• 1 ½ red chilli
• 1 tsp salt
• 1 tbsp tamari sauce (soy sauce will work too)
• 2 tsp smoked paprika
Toppings: • juice of ½ of a lemon •a hand full of green onion or fennel herb
Start by slicing the onions e let them sauté with the oil in a large skillet pan. Add the crushed garlic, the diced chilli and the paprika. Cook until the onions are soft and translucent. Add the tomato sauce, the water and the salt. Put the lid on and let it cook for 15 minutes at medium heat. Then add the beans and the tamari and give it a good stir. Keep cooking for 10 minutes at high heat stirring occasionally. Turn the heat off and top with lemon juice and fennel herb.
*If you want to bake them, after adding the beans and the tamari sauce put the skillet i the oven and cook for 10/15 minutes at 170C°