Healthy Baked Beans
Navy (Haricot) Beans cooked in a smokey tomato sauce.
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 1 - 2 teaspoon Spanish Smoked Paprika * See Notes
- 300g (1 ⅓ cups) Passata
- 1 tablespoon Tomato Puree (Tomato Paste)
- 60ml (¼ cup) Chicken / Vegetable Stock *See Notes
- 300g (10.5oz) Can Haricot (Navy) beans (drained weight 195g/ 6.8oz) * See Notes
Heat oil in a sauce pan over a 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 and stock and 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)
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.
Calories: 171kcal | Carbohydrates: 25g | Protein: 7g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 391mg | Potassium: 731mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1250IU | Vitamin C: 12.9mg | Calcium: 52mg | Iron: 3.4mg