My family’s favourite baked beans. We can’t eat the canned ones anymore, or order anything out at a cafe with baked beans on the side, because we just find ourselves comparing them to how good these ones are. 😂 This recipe is adapted from @katie_quinn_d but with several changes: obviously the bacon is removed, and the ratios of other ingredients have been changed to make up for the removal of the other non-vegan ingredients such as Worcestershire sauce. 😊 I super highly recommend buying this lady’s cookbooks if you can, they’re incredible and very pretty. Also, if you want to make a cute avocado rose like I have in this photo, check out my step by step tutorial – post a couple of months back.
Approximate cost to buy everything: $20
Will serve: 4-6 people
Time taken: 15 minutes from setup to table
The protein, iron and calcium I’m not getting from meat? Lots of protein and a fair serve of iron and calcium. Serve this with some wilted spinach or kale to boost the amount ✌
1 onion, chopped roughly
2 cans cannellini beans, drained and rinsed
600ml tomato passata
2 tbsp brown sauce such as HP – substitute for barbecue sauce if you like
1 tbsp Dijon mustard
Several sprigs fresh thyme
Small handful fresh chopped parsley
Good crack of black pepper
A loaf of crusty bread, to serve
Fresh chopped chilli, to serve
Drizzle a little bit of olive oil in a large frying pan and add onion, frying at medium-high heat until softened. Add cannellini beans and fry briefly, then pour in passata, brown sauce and mustard. Add thyme and parsley and turn the heat down to medium. Simmer for 5-10 minutes and serve with toasted crusty bread.