Homemade Baked Beans
By Teresa Cutter
What's great about it
I like to keep my recipes simple with the flavours fresh and uncomplicated - this recipe is no exception. Simplicity and purity is what you will taste with every mouthful. It's important you use borlotti beans for this recipe as they give the whole dish a wonderful texture and flavour. It's also important you use fresh ripe roma tomatoes as they will add that extra bit of goodness and flavour. Don't be tempted to play by adding extra ingredients - just keep this dish simple and pure.
1 brown onion finely chopped
1 tablespoon olive oil
1 kg roma tomatoes, chopped
480 g cooked borlotti beans (about 2 tins drained organic beans)
Pinch sea salt
1 tablespoon organic maple syrup
1 tablespoon cultured butter
2 tablespoons parsley chopped
- Combine onion and olive oil into a pan and sauté for 3 minutes until lightly golden.
- Add chopped tomatoes and toss through.
- Cover and reduce the heat slightly then cook for about 8 minutes or until tomatoes have collapsed and have formed a lovely sauce.
- Add beans, sea salt and maple syrup then cook for a further 5 minutes until the beans have heated through.
- Add the butter and parsley then mix through until butter has emulsified through the tomato sauce.
- Serve in generous bowls and enjoy as a main or as a side to organic eggs and toasted sourdough or baked potato.
Notes and Inspiration
A little cultured butter and a splash of maple syrup rounds out the flavour of the tomatoes. I love to serve this as a main dish served for breakfast, lunch or dinner.
Enjoy alone or with on of the following:
Serve as a side to organic scrambled eggs
Serve with my gluten free quinoa + chia bread and smashed avocado.
Beans will keep in the fridge for 4 days or freeze for up to 3 months.