- Servings : 3 1/2 cups
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
Homemade Baked Beans
Homemade baked beans are so much better for you than canned, and as I discovered, very simple to make and so much more delicious. This was my first real attempt at “making something up” and I’m quite proud of my efforts even if it is hard to go wrong with baked beans! So, while my little George is nowhere near ready to give these a go, it was up to Harry to taste test – and with huge relief he loved them! I hope your little ones do too.
Smaller babies will love these fork mashed or pureed, while toddlers and older children can enjoy them in a toasted cheese sandwich, or with toast soldiers.
Note: Suitable for the freezer.
Nutrition Note: Low in fat and salt, high in carbohydrates, fibre, protein, and a good source of many micronutrients (including many B-group vitamins, iron, zinc, calcium and magnesium), legumes are a nutritious (and cheap) addition to your child’s diet.
This recipe was published in the Launch Issue of our One Handed Cooks Magazine. To find out more or to purchase online see the links below:
Winter Warmers Magazine – Available now in Coles and all good newsagents
- 2 tsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped (optional)
- 1 carrot, grated
- 1 tbsp tomato paste (no added salt)
- 1 tin crushed tomatoes (no added salt)
- 1 tbsp Worcestershire sauce*
- 1 tsp pure maple syrup
- 2 x 400g can cannellini beans, drained and rinsed
- *Note: not all Worcestershire sauce is gluten free, use gluten free specified if required.
Heat oil in a fry pan over medium heat. -
Add onion, garlic and carrot and cook for 2-3 minutes or until soft.
Stir through tomato paste. -
Add crushed tomato, Worcestershire sauce, maple syrup and beans. Cook for 5 minutes.
Optional step - To add creaminess – remove a quarter of the mixture and mash with the back of spoon. Return to the pan with the remaining beans and stir through.
If the mixture is looking a little dry at this point add ½ - 1 tbsp water. -
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