Homemade Baked Beans

This delicious recipe is a fresh take on the much-loved canned staple. A versatile addition to any fridge – and full of fibre – serve it with breakfast, lunch or dinner .

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Total Time
40 Minutes
1 tbsp of olive oil
1 onion (white or red), roughly chopped
2 peppers, deseeded and roughly chopped
2 garlic cloves, roughly chopped
1 heaped tsp of smoked paprika
400g of tinned tomatoes
400g of white beans, such as butter beans or haricot, drained and rinsed
Salt and pepper, to taste
Toasted sourdough or a baked potato, to serve
Step 1
Heat the olive oil in a saucepan over a medium-high heat. Add the onion and a pinch of salt and cook for 5 minutes until softened, stirring occasionally.
Step 2
Add the peppers and cook for 2 minutes. Add the garlic and paprika and cook for 2 minutes.
Step 3
Add the tomatoes, then swill a splash of water around the can and add this to the pan too. Bring to the boil, then reduce the heat and simmer for 15 minutes.
Step 4
Remove from the heat and use a stick blender to create a smooth sauce. Season to taste. Return to the heat, stir in the beans and cook until warmed through.
Step 5
Serve on top of toasted sourdough or a baked potato.
Step 6
Store in an airtight container in the fridge for up to 3 days.

The Gut-Loving Cookbook by Alana and Lisa Macfarlane of The Gut Stuff, published by Pavilion Books. Picture credit Haarala Hamilton

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