What makes a perfect Sunday morning brunch? To me, one choice is beans on toast with a vanilla latte. It is by no means the healthiest meal on the menu, but in my eyes, calories don’t count on Sundays. After flicking through Deliciously Ella a few weeks ago I stumbled across a recipe for homemade beans and was instantly tempted to give it a go. To be honest, in the end I landed up doing it a little free hand and threw it together with what I had in my cupboard. In my head I actually thought they were going to be so much more difficult to make, but in fact were incredibly easy. But most importantly, they are so delicious, and so much better than the traditional canned product that we are all so used to eating. I do think it is one of those things that once you have eaten these, you will never go back to the old ones. These have so much more flavour, and naturally contain so many more nutrients which is obviously always a bonus.
I never thought I would sit down and write about how delicious these baked beans are. They surprised me on every level and are the perfect lazy weekend breakfast, work time lunch or even easy dinner.
Prep Time: 5 Minutes
Cooking Time: 1 Hour
500g tinned haricot beans
2 garlic cloves
3 Fresh Tomatoes
2 tins chopped tomatoes
salt and pepper
Serve with Chilli Avocado & Sourdough
Heat your pan on a medium high heat. Start by frying the garlic with a little oil and the honey. Add the fresh tomatoes and cook until soft. Add the chopped tomatoes and reduce the heat to medium low. Cook for 30 minutes until bubbling.
As an alternative to honey, you can use a little syrup or a teaspoon of sugar.
Add the puree, paprika and beans and cook for another 10 minutes. In this 10 minutes it is usually the perfect amount of time to make the rest of your meal. My choice is always avocado and chilli with sourdough. I find that these taste best the next day, however they can be eaten straight after cooking.
Store the beans in an air tight container in the fridge for a few days.