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Homemade Baked Beans

Move over Heinz, we’ve got this covered! An essential pantry staple in Britain, the famous turquoise blue can of Heinz Baked Beans is filled not with the type we make stateside, with molasses, but a tomato-based version that is served starting with breakfast (a must with a ‘fry-up’) and throughout the day. This recipe is just as good as what you’d find in the can, and makes a wonderful light veggie meal when spooned over buttered whole wheat toast — any time of day or night!

Homemade Baked Beans

1 tbs. olive oil
1 onion, finely chopped
2 garlic cloves, crushed
14 oz. tin of cannellini beans
14 oz. tin of chopped tomatoes
1 tbs. tomato paste
1 tbs. dark brown sugar
1 tsp. smoked paprika
2 fl. oz. red wine vinegar

Heat the oil in a large pan over a medium heat. Add the onion and garlic and cook, stirring now and then, for 5-6 minutes until the onion has softened. Add the remaining ingredients and season well with salt and lots of black pepper. Reduce the heat and simmer 10-15 minutes until the sauce has thickened and the flavors have combined. Serve with wholewheat toast.

 

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