Homemade baked beans
WeaningWorld
May 8, 2024
This go-to lunch or quick dinner recipe is cheap, packed with nutrients and fibre, and super easy to make. It’s perfect for using vegetables hanging around in the fridge! You can substitute the beans for any choice of canned beans in the cupboard and mix up flavours by adding different herbs or spices to the sauce. Another recipe full of gut-loving foods, from beans to four different types of vegetables!
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Ingredients
Adjust Servings
| One tin of beans e.g. cannellini beans, drained | |
| Half an onion - finely chopped or grated | |
| One medium carrot - finely grated | |
| Half a courgette - finely grated (and excess juice squeezed out) | |
| 350-400g passata | |
| 1 tsp Worcester sauce (optional and sub out if vegetarian) | |
| 1 tsp balsamic vinegar (or brown sugar) | |
| 1 tbsp tomato paste | |
| (optional salt and pepper) |
Directions
1.
1. Preheat your oven to 180°C
2. In a medium oven dish, add all your ingredients and give it a good mix until well combined
3. Pop in the oven and bake for around 20 minutes (for an extra in the last 5 minutes, top with some grated cheese, dairy-free cheese or breadcrumbs)
4. Serve! With toast, jacket potato - or whatever you fancy!
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