Homemade Smokey Baked Beans
Updated: Oct 1, 2018
V - DF - GF - NF - EF - RSF
Anything homemade is a better option because you know and can control exactly goes into your meal. If you’re a savoury person these Smokey Baked Beans will be right down your alley, they are Vegan, Refined sugar free, and packed full of flavour!
Enjoy them as a quick breakfast or lunch option… to be honest we have even had them as a last-minute dinner option, they really do work at any time of the day. This quick, low cost recipe is a great way to bring variety into your diet.
What kitchen tools you will need:
Medium sized non-stick frying pan
Wooden mixing spoon
Chopping knife for preparation
You won't need much to get stuck into this recipe, it's quick, easy and requires little equipment!
Soy sauce. I use Tamari rather than soy sauce, it is a Japanese substitute that is wheat-free. If you are wanting gluten-free then ensure you purchase a gluten-free brand. Coconut Aminos will also work if you are following paleo dietary guidelines.
Passata. There have been times where I have not had passata in the house, so I used about 3-4 Tbsp tomato paste with about ¼ - 1/3 cup of water. Add the water gradually depending on how much sauce you want.
Makes 3-4 servings
1 400g tin cannellini beans, drained
1/2 onion, finely diced
2 garlic cloves, minced
1 Tbsp Tomato purée
1/2 tsp smoked paprika
1/4 tsp dried thyme
1 Tbsp coconut sugar
1 Tbsp soy sauce (or tamari)
100g passata (can be substituted for purée + water to thin sauce out)
In a frying pan on medium-low heat add some EVOO, onion and garlic. Cover the pan and cook for 5 mins until soft, stirring occasionally. Then add the paprika, sugar, thyme, tomato paste, and soy sauce and mix well. Let it cook for a couple of minutes and then add the beans and passata. Allow to simmer for 5 minutes to allow the sauce to thicken. Serve hot and season with black pepper.
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