These delicious homemade baked beans are a fantastic weekend option. Batch cook and freeze in portions, so you have them ready for a quick healthy mid-week meal (breakfast, lunch or dinner). They are delicious on their own with toast but we love mixing up things up by topping with an egg or some feta. They're also delicious with pan fried halloumi and avocado.
3 x 400g tins haricot beans
2 garlic cloves (peeled and finely chopped)
1 tbsp chipotle paste
1/2 cup cold water
1/4 cup pure maple syrup
1/2 cup passata
1 tbsp apple cidar vinegar
1 tbsp soy sauce (or tamari)
1 tsp sea salt
1 medium onion (finally chopped)
Add some olive oil to a pan over a medium heat and cook the onions until soft (about 5 minutes).
Add garlic, chipotle, water and simmer for a further 2 minutes.
Add everything else and simmer for about 20 minutes, or until thickened to your liking (keep stiring occasionally to prevent sticking).
Less spice: replace chipotle with 1 tsp of sweet smoked paprika.
More intense flavour: use an oven proof pan on the hob and in step 3, add everything else, simmer for 5 minutes and then transfer to the oven at 160C for 45 minutes.
Serve with: sourdough or wholemeal toast and if you're feeling hungry, add a fried egg (use olive oil and avoid butter to keep things a little healthier) or some crumbled feta. If you want to up the nutrition count, stir a big handful of baby spinach into the bean before you serve them.
Leftovers: these freeze for up to 3 months, so why not make extra and split your leftovers into portions to freeze, ready for a quick and healthy microwave meal on a busy day.