- Serves 4
- Prep in 20 minutes + overnight soaking for the beans
- Cook in 40 minutes
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….
- Family Friendly
- Sugar Free
- Plant Powered
- Crowd Pleaser
- Prep Ahead - Lasts 7 days
- 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
- 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.
- 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.
- 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.