DIY: Baked Beans
/
We’ve borrowed this recipe from the excellent Mind Food by Lauren Lovatt. Delicious creamy butter beans make the best baked beans and making your own means you avoid all the added sugar in tinned versions.
You’ll need a saucepan. (And blender, but not necessary)
Serves 2
Ingredients (when in italics available from the van)
100g dried butter beans, soaked overnight and cooked (approx 60p)
2 tablespoon olive oil (approx 15p)
1 carrot finely diced
1 garlic clove crushed
200g canned tomatoes
1 teaspoon miso or tamari (approx 10p)
1 teaspoon smoked or sweet paprika (approx 10p)
Total cost from Incredible Bulk approx £0.95
Method
Remember your dried butter beans need to be soaked and cooked prior to this recipe.
Heat a medium saucepan with the olive oil over a medium heat. Once hot add the carrot with a pinch of salt and cook for 3-4 mins until carrot is soft. Add the garlic and cook for another minute, stirring to release flavours.
Stir in the canned chopped tomatoes, add miso/tamari and paprika. Stir to combine and add about 125ml water and cook until the sauce has reduced down. Add the cooked beans and keep cooking for 5 minutes for flavours to infuse. Leave to cool slightly. Once cooled a little put a ladle of the beans in a blender and blend until smooth. Return blended beans to the pan. mix together and your beans are ready to serve!
Zero Waste Tips
Buy your veg package free from local greengrocer
Miso normally comes in glass jars that are easy to reuse or recycle