RECIPE: HOMEMADE BAKED BEANS (VEGAN, GLUTEN & GRAIN FREE)

Proper beans on toast.

To me this is the classic chilled out meal; little effort, maximum flavour, total childhood memory overload.

But tinned beans tend to come packed with additional ingredients & sweeteners, even the natural ones. But guess what I’ve only gone & managed to recreate the classic sticky & shiny sauce that make these comparable to those tinned favourites without any of the above.

You probably want to read more to find out how….

Serves 3-4

  • 1 cup dry cannelini beans soaked overnight in 4 cup water + 1 tablespoon apple cider vinegar
  • 1 red onion
  • 1 small apple
  • 2 garlic cloves
  • 1/2 fennel bulb (or use a large stick of celery)
  • 1/2 tsp paprika (mild, smoked or hot depending on your preference)
  • 1 teaspoon black pepper & a pinch salt
  • 1/2 tablespoon avocado oil
  • 2 cans plum tomatoes
  1. Drain & rinse your beans, add to a pan with 5 cups of fresh water. Bring to a boil, remove the scum with a spoon & simmer for 1 hour. Add a pinch of salt 20 mins before the end of cooking time & extra water if needs be.
  2. Meanwhile finely chop the onion, fennel, apple (leave the skin on) & garlic. Add all bar the garlic to a pan with the avocado oil & sweat gently on a low heat for 10 mins. Then add the garlic, tinned tomatoes, 1 filled tin of water, paprika, salt & pepper. Cover with a lid & simmer for a further 10 mins. 
  3. Blend to a smooth purée then pass through a fine sieve*, return to the pan & simmer for 10-15 minutes to reduce until silky & shiny, then add your cooked beans & muddle together. Let them sit & gently bubble in the sauce for another 10-15 minutes then serve or cool & use within a week.

* It’s this that gives the classic baked beans sauce texture but you can skip this step if you wish.

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