Home-style baked beans

Written by Guest post on Wednesday, 08 June 2022.
Tagged: fish, healthy cooking, healthy eating, nutrition, vegetables

Ready In: 35 minutes
Prep Time: 20 minutes
Cooking Time: 15 minutes
Serves: 4

This meal keeps really well. Prepare the beans in advance then reheat later for a quick weeknight option. This is also a good recipe to add some “hidden” veg to tempt those fussy eaters. Try grating a carrot or zucchini in with the beans.

Ingredients

1 tablespoon olive oil
1 onion, peeled and diced
2 cloves garlic, grated or crushed
200 g punnet cherry tomatoes, halved
1 cup salt-reduced vegetable stock
1 cup tomato passata
1 tablespoon Worcestershire sauce
1 tablespoon smoked paprika
1 x 400 g can butter beans, drained and rinsed
1 cup (about 50 g) baby spinach leaves
TO SERVE:
1 loaf crusty bread (sourdough wholemeal or rye)

Nutrition per serve

1 serve of beans (including 1 slice bread) = 780 kJ (185 Calories), 9 g protein, 6 g fat (including 1 g saturated fat), 22 g carbohydrate (including 8 g sugars), 9 g fibre, 705 mg sodium. Read our nutrition rating system

Directions

Preheat the oven to 180°/375°F.
Heat oil in a large heavy-based frying pan over medium heat. Add onion and garlic, then stir for 2–3 minutes or until the onion has softened.
Add halved cherry tomatoes and cook for a further 1–2 minutes.
Add stock, passata, Worcestershire sauce and paprika. Bring mixture to the boil.
Add drained beans and cook for a further 2 minutes, stirring frequently.
Transfer to an ovenproof dish and bake for 20 minutes or until the liquid has reduced and sauce has thickened.
Remove from the oven and stir through spinach to wilt.
Serve with slices of crusty bread.