When I was younger I really loved tinned baked beans on toast, but when I stopped eating processed food baked beans came off the menu.
Then I started noticing freshly made baked beans on breakfast menus in cafes and when I tried them I instantly knew this was something I needed to start making at home.
These baked beans have a delicious flavour that can either be eaten with some avocado on crusty sourdough, with a bowl of roast veggies, or my favourite is poaching an egg in them – just put the baked beans in a saucepan, crack an egg in there, put a lid on the pan and wait until the egg is done – yum!
Baked Beans
Ingredients:
- 2 x tin cannellini beans
- 1 x tin red kidney beans
- 1 x tin diced tomatoes
- 3 tbsp tomato paste
- 1 tbsp honey
- 3 tbsp olive oil
- 1 x brown onion
- 1 x garlic clove
- 1½ tsp smoke paprika
- ½ tsp cumin
- 1 tsp salt
- ½ tsp pepper
Traditional Method:
- Dice onion and garlic and fry in a saucepan over medium heat until translucent
- Add spices and fry for 1 minute or until fragrant
- Add all other ingredients and simmer for roughly 15 minutes or until thickened.
Thermomix method:
- Dice onion and garlic at 5 sec/speed 4
- Add olive oil and cook for 5 mins/100 C/speed 1
- Insert butterfly and add all other ingredients.
- Cook for 15 mins/100 C/speed soft spoon