Homemade Baked Beans

cook 20 mins
  • 2 tablespoons olive or vegetable oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, crushed
  • 500 g (1 lb) passata
  • 100 ml (3 1/2 fl oz) hot vegetable stock or water
  • 1/2 teaspoon sugar
  • 2 x 400 g (13 oz) cans haricot beans, drained and rinsed
  • pinch of cayenne (optional)
  • pinch of cinnamon (optional)
  • salt and pepper
  • 4 thick slices of granary bread, to serve
  • Heat the olive oil in a heavy-based saucepan and cook the onion gently for 3–4 minutes. Add the garlic and cook for a further 2 minutes, until softened and golden.
  • Add the passata, stock, sugar, beans and spices, if using, and season to taste with salt and pepper. Simmer gently for 12–14 minutes, until rich and thick.
  • Meanwhile, toast the bread until golden and place on 4 plates. Serve the beans spooned over the toast.
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