Healthy Homemade Baked Beans
Baked Beans are a feature in most homes and a traditional favourite. Many don’t realise how easy and simple it is to make a nutritious homemade version that’s far lower in sugar and salt, and free from any nasties or preservatives that may sometimes be found in store-bought canned options. My Homemade Baked Beans recipe is a nutritious meal or snack – gluten-free, dairy-free and vegan-friendly.
DIETARY:V, DF, EF, NF
ALLERGENS: Wheat, Sesame
AGE GROUP: 8 months+
DIFFICULTY LEVEL: Beginner
SERVES: 6
PREP: 10 mins
COOK: 15 mins
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Ingredients
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| 2tsp (10ml) extra virgin olive oil | |
| 1 (110g) brown onion, peeled and finely chopped | |
| 1-2 garlic cloves, peeled and crushed (10g) garlic cloves, peeled and crushed | |
| 1x400g diced tomatoes, canned | |
| 1 tbsp (20g) Dijon mustard | |
| 400g cannellini beans, canned, rinsed and drained | |
| 400 g butter beans, canned, rinsed and drained | |
| 1 tsp (4g) dried oregano | |
| 1 tsp smoked paprika (optional) | |
| 1tbsp (15mls) apple cider vinegar (optional, adds depth) |
Directions
1.
Drain and rinse beans, and set aside.
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2.
Heat oil over medium heat in a saucepan and sauté onions and garlic for 3 mins or until softened.
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3.
Add tomatoes, mustard, beans, vinegar and oregano, paprika and stir to combine and bring to the boil.
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4.
Turn heat down and let simmer for 10-15 mins until the beans thicken.
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5.
Season with salt and pepper to taste (optional and leave out for babies)
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6.
Serve baked beans with sourdough bread, wholemeal toast fingers or mash and puree for babies and toddlers.
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Notes
Make it...
Creamy: Add a dollop of yoghurt or goats cheese before serving.
Family-friendly: Add grated cheese or parmesan.
Pantry-friendly: Swap the beans for any bean of choice such as kidney beans, lima beans or navy beans.
LEFTOVERS: Store in an airtight container in a cool, dry spot in the pantry for up to two weeks.
More recipes: 100+ sugar-free, family-friendly recipes are available in Unfussy Eaters Club. (Link Below - Scroll Down)!!
