Homestyle Baked Beans

The recipe consists of a tomato-based sauce using passata as the main ingredient alongside some delicious additions to be cooked on the hob in a saucepan for around 20 minutes to thicken and further reduce. There's the mixed herb flavour I remember and the Worcester sauce. I used a vegan-friendly version, plus a few other seasonings to enhance the flavours more so as they cook together. 

Then, all you do is add the rinsed and drained beans at the end and serve with your favourite cooked breakfast components. I went with mushrooms, spinach, avocado, toast, smoked tofu, and freshly squeezed orange juice, as seen above. You can find my smoked tofu scramble recipe here, and more on why drinking fresh orange juice helps boost your immune response here. 

Homestyle Baked Beans Recipe

Serves 4-6

INGREDIENTS

• 400g tin of cannellini beans, drained and rinsed
• 500g carton of passata
• 1/2 tsp of mixed Italian herbs
• 1/2 tsp smoked paprika
• 1 tsp tamari soy sauce
• 1/2 tsp liquid smoke, optional
• 1 tsp vegan Worcester sauce, optional
• Dash of maple syrup, optional
• 1/2 a veggie stock cube, I used kallo
• Salt and black pepper to taste

METHOD

• Heat your carton of passata in a large saucepan on medium heat, add the rest of the ingredients except the beans and the salt and pepper.
• Reduce the sauce down by about 1/3rd this will take around 10-15 minutes simmering away, stir often to prevent sticking or splattering.
• Once your passata is reduced down, add your beans and heat for a further 5 minutes, taste test for seasoning, I added black pepper here, a dash of maple syrup, and a tiny pinch of salt.

Serve alone on toast or alongside a cooked vegan breakfast.

Enjoy!

Recipe by Rose Wyles - The Vegan Nutritionist

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