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Homemade Baked Beans

Name: Homemade Baked Beans
Total time: 15-20 minutes
Yield: 2

Serves

Cook Time

15-20 minutes

Homemade beans that hit that a sweet-tangy, tomatoey spot but with a bit more punch than the tin. Rich with ketchup, brown sugar and a splash of vinegar for balance. Perfect piled onto toast, spooned over a jacket potato or however you fancy.

Ingredients Method

Ingredients

For the Baked Beans

Haricot or cannellini beans |2 x 400g tins|
Worcestershire sauce |1 tbsp|
Ketchup |4 tbsp|
Tomato paste |1.5 tbsp|
Brown sugar |2 tbsp|
Apple cider vinegar or white wine vinegar |2 tsp|
Onion powder |2 tsp|
Vegetable stock |500-600ml|
Black pepper |Generous pinch|
Salt |to taste|

For the Cornstarch Slurry

Cornflour |2 tbsp|
Water |100ml| whisked into a slurry

To Serve

Serve with whatever you like | |

Ingredients

For the salad

Tofu

150g

Chickpeas

1 can (400g)

Green Lentils

100g

Spinach

150g

Almonds

2 tbsp

Tempeh

100g

Olive oil

1 tsp

Avocado

Chilli Flakes

Pinch

Method

Make the Sauce

Pour 500ml of the stock, Worcestershire sauce, ketchup, tomato purée, brown sugar, vinegar, garlic powder, onion powder and pepper to a saucepan
Set over medium heat and bring to a simmer whilst stirring

Add Beans & Simmer

Tip the beans and their liquid into the pan
Reduce the heat to low and simmer for 5-10 minutes

Thicken the Sauce

Give the cornflour slurry a quick stir, then drizzle half into the pan, stirring
Check the consistency after a minute or two then add in the other half it needs to thicken more
If too thick, use the reserved 100ml stock to thicken