I loathed baked beans growing up. Let’s face it, the look and texture of the tinned variety is hardly
enough to get your chops drooling. Then I discovered this homemade version that, I believe, elevates the humble white bean to something utterly delish!
Serves 2 large portions
Preparation: 10 minutes
Cooking: 30 minutes (+soaking time)
400g tin of cannellini beans or ⅓ cup of dried beans, soaked overnight
1 tbsp olive oil
1 onion, diced
1 leek, sliced
3 cloves garlic, sliced
5 sprigs thyme, leaves picked
1 tbsp brown mustard seeds
2 tbsp curry powder
3 tbsp cider vinegar
1 tbsp tomato paste
400g can chopped tomatoes
100g mushrooms, sliced
Handful spinach leaves
1 vegetable stock cube
1. Heat olive oil in a heavy-based frying pan over a high heat & cook onion,
leek, garlic & thyme for 3 minutes or until softened.
2. Add spices, cooked beans, vinegar, tomatoes, mushrooms & stir to combine.
3. Dissolve stock cube in 600ml boiling water & add to pan.
4. Simmer for 20-30 minutes or until tender.
5. Add spinach leaves during last 5 mins. Season.
It also tastes fantastic the following day if you are lucky enough to have any leftovers.
They are a great source of protein (1 cup of cooked beans equals 15 g of protein) so this dish could be a highly nutritious alternative to eggs or meat.
The humble white bean is also packed full of B vitamins including B12 as well as zinc, iron, potassium and other essential minerals. Best of all, they are budget friendly too!
Photo credits: Marten Kai-Larsen
Give this a whirl and please post your comments.