Homemade baked beans recipe
Baked beans are a hugely popular dish, but they can be high in salt and sugar. This homemade version is fabulous, lower in salt and sugar, and extremely tasty as well as easy to make. You can vary the beans or use a mixture of different types.
Larger beans such as lima beans can be held as a finger food. For younger babies, you may wish to mash the beans a little to make them safer and easier to swallow. Do not add any salt to the recipe or it will make the beans tough.
Ingredients
- 1 tbsp sunflower oil
- 1 onion
- 250 g canned beans such as butter or small white beans
- 1 tsp powdered mustard
- 1 tsp molasses
- 225 g can chopped tomatoes
- 1 tbsp tomato paste
- 1 tsp dark brown sugar
- 250 ml low-sodium vegetable stock
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 260 mins
- Serves: 2
Step-by-step
- Preheat the oven to 275°F. Heat the oil in a heavy ovenproof dish with a lid. Peel and finely chop the onion, add to the oil, and cook over low heat for 10–15 minutes, until translucent and soft.
- Add the remaining ingredients, mix well, and bring to a boil. Remove from heat, cover, and transfer to the oven to cook for 4 hours. Stir occasionally while baking.
- Store in the refrigerator for up to 3 days, or freeze extra portions in freezerproof containers, label, and use within 1 month. To use from frozen, carefully defrost. Heat through fully before serving.
From 500 Baby and Toddler Foods by Beverley Glock published by Quintet Publishing Ltd, signed copies available from beverleyglock.com
You might also like:
Spiced kidney bean pakoras recipe
Southwest red bean burger recipe
'Bonfire' jacket potatoes with kidney beans and cheese