Beans for your toast or jacket potatoes!
Tinned baked beans are a great quick and easy food for many, but did you know they are packed with sugar and salt? Sure, it’s very easy to open a tin and make beans on toast or fill a jacket potato, but when you realise this quick and easy substitute you might rethink it! With a base of just two ingredients you can quickly cut out the additives and enjoy a healthier, tastier option! All you really need is a tin of beans – yes I know!
Quick baked beans recipe
You may think it strange to be making baked beans with a tin of beans, but tinned beans – as in cannellini beans, haricot beans or kidney beans etc, usually only contain the beans and water, and sometimes salt as a preservative. So, choose your favourite beans – I opted for a new bean to me – Rosecoco – although I think they are just Borlotti beans renamed! Then you need a couple of tablespoons of tomato puree. You can add paprika, garlic granules, black pepper or any other flavourings if you wish, either whilst cooking or after.
A very quick and easy recipe for baked beans
- 1 tin beans of choice (in water)
- 2 tablespoons tomato puree
- *optional 1/2-1 teaspoon garlic granules / paprika / Cajun spice / Curry powder
- *optional pinch black pepper / chilli flakes
Open the beans and tip the whole contents into a saucepan (beans and liquid). Add cold water to the tin (about 1/4 way up), swish it around and add to the pan. Put the heat on high.
Add the tomato puree to the pan and mix in. Just before boiling (small bubbles forming), turn the heat down to medium.
If adding any extra flavourings to the pan, do this now, mix in, then reduce the heat to low to simmer.
When most of the liquid has been absorbed (usually 3-5 minutes), your beans are ready!
Serve & enjoy!
What do I need?
This section would usually show you a selection of items I think would help you create this recipe. However, as Amazon have updated their links, please bear with me until I sort them out! Instead here are some generic links for ingredients and equipment which are suitable for several recipes! As an Amazon Associate I earn from qualifying purchases. Thank you in advance – it all helps towards the website fees.
Serving
Serve your beans on toast, jacket potatoes, with rice or as part of a breakfast with scrambled tofu, and vegan sausages. Add a topping of cheese, salad or just rocket for extra tastiness!
Storing
Your beans (if you can resist eating them all in one go) will stay happy in the fridge for up to five days covered or in an airtight container. These can also be frozen, but they are so quick and easy to make, I would say to cook and eat them fresh!
Sharing
What are you serving your beans with? What type of beans are you using? What are you adding to your beans? Are you eating them all yourself?
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
That looks healthy
Thanks Shilpa. So quick, easy & versatile! What are your favourite beans?
Love this! I still have father-in-law’s dried borlotti, so tend to use these for ‘baked beans’. I used blackstrap molasses the last time I made these which gave it a lovely sweet and smoky flavour, but I usually used smoked paprika anyway☺️
Wow you still have some! I love my slow cooker for dried beans- much easier to ‘remember’ about them! Have you ever used liquid smoke? You get a delicious smoky flavour with no extra calories! It’s great for marinades too. Do you remember the first tinned ‘barbecue beans?’
Were those tinned bbq beans Heinz? Vaguely ☺️ I heard of liquid smoke in 2016 when I first went fully vegan. Youtubers were mostly using it on tofu to make pretend processed meats lol
Beanz meanz… I have to admit I do add it to tofu sometimes! But it’s great in lots of things!