Baked beans are such a staple and can be found in most kitchen cupboards!
The tinned baked beans can sometimes have high sugar content and contain emulsifiers. Our lovely catering team have developed the perfect baked bean recipe which is loved by all at nursery (especially Lucy & Caitlin).
These are delicious served with a nice pie or just popped on top of some toast!
SERVES: 6
400g( drained weight) butter beans/cannellini beans drained
and rinsed - or a mix of both
2 tablespoons rapeseed oil
200g chopped onions
2 garlic cloves, grated
2 x 400g cans chopped tomatoes
2 tablespoons tomato purée
150g soft dark brown sugar
100ml red wine vinegar
200ml water
salt and pepper, to taste
2 tbsp Smoked Paprika
In a pan, heat the Oil, Add the onion and garlic to the pan and
continue stirring for 3–5 minutes until the onion is softened.
Add the canned tomatoes, Smoked Paprika, tomato purée,
sugar, vinegar and water and bring to the boil, stirring to
dissolve the sugar.
Add the beans, reduce the heat to very low and leave to
simmer, uncovered, for 11⁄2 - 2 hours until the sauce is thick
and the beans are soft. Add more water if necessary. Season.
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