I’ve been(bean?!) making my own baked beans for years now, tweaking my recipe to suit my tastes and if you’ve never done it, you really should!  I love tinned baked beans too but these are another level.  Pictured here with shroom dogs and wedges, but just as divine on toast or in a jacket potato.

INGREDIENTS:

400g can of borlotti beans (or any other bean! I prefer borlotti bean texture)

One tablespoon olive oil

One clove of garlic

1/2 tsp salt

1 tsp (heaped) sugar

Splash of balsamic vinegar (tsp, probably)

Level tbsp paprika, sweet and smoked

1tsp cinnamon

2-3 heaped tbsp tomato purée

METHOD:

Chop or mince the garlic clove and sauté over a low heat in the olive oil until it softens but don’t let it brown or burn.

Add the paprika and cinnamon and fry for a minute or two to cook out the spices.

Add your tin of beans including the liquid – aquafaba – that they are packed in. Don’t drain your beans! All in!

Add the tomato purée and stir it in, then the salt, sugar and vinegar.

Cook gently on a low heat until the liquid has reduced a little, usually takes about 20-30 mins with the occasional stir to make sure they’re not getting too tight. You want a consistency that’s a little bit thicker and more opaque than your average tinned beans sauce.

Enjoy them with the meal of your choice or if it’s been a long day, just butter a slice of bread and eat them out of the pan in front of the TV.

#vegan #veganfood #veganism #veganfoodie #veganfood #veganlunch #whatveganseat #vegansofig #veganrecipes #vegantreats #vegano #vegana #veganfoodshare #veganfoodlovers #veganlifestyle #vegancommunity #veganshare #vegansofinstagram #veganliving #bakedbeans #beans #homebakedbeans #homemadebakedbeans #beansontoast #bakedbeansontoast