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Smoky Baked Beans
It would probably surprise you to learn that a humble can of tinned baked beans can contain up to 24 grams (6 teaspoons) of sugar, or 3 teaspoons per serve. This recipe has no added sugar, and I can guarantee you that it tastes 100% better than anything you can buy in a can.
You might be surprised to learn that baked beans often contain a good bit of sugar--usually from brown sugar, molasses, and/or ketchup. A classic recipe might have 15g total sugars per 1/2-cup serving; ours contains just 5g (only 2g added from a little maple syrup), allowing the smoky flavors of bacon, chipotle, and smoked paprika to pop.
Makes: 4 cups
- 60ml olive oil
- 1 onion, finely diced
- 3 garlic cloves, crushed
- 1/2 cup vegetable stock
- 2 teaspoons cider vinegar
- 2 teaspoon smoked paprika
- ½ teaspoon chipotle power (optional)
- 3 x 440g cans navy beans or Great Northern beans
- 400g tomatoes, diced
- 4 rashers smoky bacon, chopped (optional)
Preheat the oven to 180°C.
Heat the olive oil in a large casserole dish over medium heat on the stovetop. Add the onions and cook 5-6 minutes, stirring occasionally. Add the garlic and cook for 2-3 minutes.
Stir in stock and remaining ingredients. Bring to a simmer.
Place the pan in oven and bake for 45 minutes or until sauce is thick.
Remove from the oven, and serve with your favourite sides – eggs, bacon and mushrooms!