2large fresh tomatoes (off the truss, if possible), chopped
6rashers of shortcut bacon, chopped
140g(about 2 heaped tbsp) tomato paste (low salt, if possible)(I use one of these pods)
1.5 to 2 tbspmaple syrup
2tbsptamari or soy sauce
2cansorganic cannellini beans (425g each), drained and rinsed(I buy these)
pinch of salt
1tsppaprika or chili powder (optional, to be added if not feeding young kids)
Cook the onion with olive oil for a couple of minutes, until it starts to soften.
In the meantime, chop your tomatoes and add them into the pot (one by one or all at once, either is fine).
Then add chopped bacon, tomato paste, maple syrup and tamari, bring to the boil and let bubble for 5 minutes over medium heat (uncovered).
Add the cannellini beans and the salt (and spices, if using) and let cook until the cannellini beans have been warmed through (a couple of minutes).
Cool slightly, serve and enjoy!
This recipe makes quite a lot of homemade baked beans - I would estimate that if you're eating baked beans on toast, you could feed 3 to 4 hungry adults, and if you're serving these with my zucchini and corn fritters, you'll probably have enough for a couple of meals for the whole family (6 to 8 servings), depending on how hungry everyone is.
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(c) 2020 – copyright Once a Foodie (onceafoodie.com). All rights reserved.