Healthy Baked Beans
Navy (Haricot) Beans cooked in a smokey tomato sauce.
Servings: 3
Calories: 171kcal
Ingredients
- 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
Instructions
- 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)
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
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