Baked Beans on Toast… naturally.

 

Beans on Toast
Homemade beans on toast

                           

 Dairy Free. 

High in fibre. A good source of iron, vitamin C and folic acid.

Preparation takes 15 minutes. Cooks for 1 hour in the oven.

Wonderful served on a slice of toast and sprinkled with fresh parsley, but also great at room temperature as a side dish.

Serves 4

Ingredients

3 tablespoons rapeseed oil

1 large onion

1 garlic clove

2 tablespoons tomato puree

2 X 400g cans of chopped tomatoes

1 teaspoon sugar

a pinch of ground cinnamon

3 X 400g cans of cooked butter beans (or cooked berlotti beans also work well)

1 teaspoon of Worcester sauce

salt to taste

lots of freshly ground black pepper

Chunky granary bread to serve

A handful of fresh parsley to scatter over the top

Method

1) Heat the oven to 160oC fan

2) Heat the oil in a large saucepan and tip in the onion and garlic over a medium heat. Then cook slowly for about 10 minutes until the onions are soft but not browned.

3) Add the tomato puree and cook in the pan for a few minutes

4) Add the tinned tomatoes, sugar, cinnamon and Worcester sauce and bring the pan back up to a gentle simmer

5) Add the drained beans to the tomato sauce and give them a good stir.

6) Add plenty of black pepper and a little salt (better to go easy with the salt- you can always add more later if you want it)

7) Tip the beans and sauce mix into an oven proof dish and bake for 1 hour, uncovered and without stirring.

8) Take out the oven and allow to cool for about 15 minutes then serve and scatter with fresh parsley and perhaps a little drizzle of extra virgin olive oil.

Enjoy X

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