You really can’t beat homemade baked beans! We use paprika to give this brunch recipe a sweet and peppery flavour.
You could try another type of bean if you don’t have haricot.
Use tamari instead of soy sauce to make this gluten-free.
Homemade Baked Beans
Serves:4 peoplePrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Ingredients
olive oil
1 onion, peeled + chopped
2 garlic cloves, peeled + chopped
1 tbsp granulated sugar
1 tbsp apple cider vinegar
1 tbsp soy sauce, or tamari for gluten-free
1 tbsp tomato puree
1 tsp paprika
salt + pepper
1 x 400 g (14.1 oz) tin of chopped tomatoes
1 x 400 g (14.1 oz) tin of haricot beans, drained + rinsed
To serve: bread and vegan margarine or butter
Method
Heat a little oil in a saucepan. Once hot add the onion and fry for 8 minutes until soft, stirring occasionally
Add the chopped garlic to the saucepan and cook for a further minute.
Then add the sugar, apple cider vinegar, soy sauce, tomato puree, paprika and pinches of salt and pepper to the saucepan. Stir through and cook for a further 2 minutes.
Pour the tinned tomatoes into the saucepan, bring to a simmer and cook for 6-8 minutes until the sauce has thickened.
Then add the haricot beans and cook for a further 5 minutes.
Once ready, serve the beans on buttered toast.
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
