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Baked Beans

Soft haricot beans slow-baked in a tangy tomato sauce sweetened with a little treacle and brown sugar, the homemade version of the British breakfast staple, best spooned over hot buttered toast.

BreakfastSidesVeganUnder 400 kcal
120 min15 prep · 105 cookEasy292 kcalper serving
Baked Beans

Instructions

  1. The night before, put 80 g of dried haricot beans in a bowl, cover with at least three times their depth of cold water and leave to soak 8-12 hours. They will roughly double in size.
  2. Drain and rinse the beans, tip them into a saucepan with fresh cold water to cover by 4 cm and add 1 bay leaf. Bring to the boil, skim off any foam, then simmer gently, uncovered, for 50-60 minutes until the beans are creamy inside but still holding their shape. Do not salt the water or the skins will toughen. Drain, reserving 100 ml of the cooking liquid, and discard the bay leaf.
  3. Heat the oven to 150C. In a small ovenproof pan or casserole, warm 2 tsp of sunflower oil over a low heat and sweat 40 g of finely chopped onion for 7 minutes, stirring, until soft and translucent but not coloured.

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Per serving

292kcal
9gprotein
43gcarbs
11gfat
8gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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