Healthy Baked Beans

Print Recipe

4.83 from 47 votes

Navy (Haricot) Beans cooked in a smoky tomato sauce.

Prep Time5

Cook Time35

Total Time40

Course: Side Dish

Cuisine: British

Diet: Vegan, Vegetarian

Servings:

Calories: 198kcal

Author: Amy

Ingredients

Dried Beans

200g (1 cup) Dried navy beans (small white beans)

Canned Beans

2 x 600g (10.5oz) Can Haricot (Navy) beans (drained weight 195g/ 6.8oz per can)

Sauce

2 tablespoon Olive oil
3 teaspoon Garlic, minced
3 teaspoon Smoked paprika * See Notes
500g (2 cups) Passata
2 tablespoon Tomato paste
250ml (1 cup) Vegetable/Chicken Stock *See Notes
1 tablespoon Apple cider vinegar

Instructions

Soak and cook dried beans according to the packaging. (skip this step if using canned beans)
Heat oil in a saucepan over medium heat. Add the garlic and allow to sizzle but be careful not to burn.
Reduce heat to low, add the smoked paprika and stir.
Add the passata, puree, stock and vinegar then simmer for around 20 mins (until the sharp taste of tomato has gone and the sauce has thickened.)
Add the beans and simmer for a further 10 mins.
Season to taste (SEE NOTES)

Video

Notes

SMOKED PAPRIKA - Don’t be tempted to substitute this with a different paprika, it won’t taste the same.

CHICKEN / VEGETABLE STOCK - Use homemade chicken stock or very low salt stock if cooking for a baby / young child. You can also miss it out if you prefer.

BEANS - If you can not find canned haricot/navy beans then you can replace them with cannellini or butter beans. Alternatively, you can buy dried navy beans but you will need to pre-soak and cook before using in this recipe.

TASTE & SEASON - You may find you will want to balance out the flavour of the sauce (depending on the passata used) with a little salt and sugar. Start with a pinch and adjust to taste. (Do not add salt and sugar if cooking for a baby / young toddler, )

Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator.

Nutrition