Homemade Baked Beans
This recipe is easy and quick to make; around 20-25 minutes. For convenience, you can make it the night before and just reheat the next day. Commercial baked beans are often critised by nutritionists for their sodium levels. Regular baked beans have around 240mg of sodium per 100g, reduced salt varieties around 240mg, while making your own is even better with only 198mg per 100g. Serve on toast, with a poached egg, for a great start to your day.
4
Serves
318
Calories
16.5g
Protein
405g
Serving Size
Ingredients
- 2 x 420g cans drained and rinsed cannelloni beans
- 1 tbsp. olive oil
- 1 onion, diced
- 1 chorizo sausage, diced into small chunks
- 1 clove garlic
- 1 can tomatoes diced or crushed
- 1 tbsp. worcestershire sauce
- 2 tbsp. BBQ sauce
- 1 tsp. dijon mustard
- 1 cup water
- 1 tsp. oregano dried
Method
- 1Place your beans in a strainer and rinse until all clean, set aside.
- 2In a non-stick fry pan on med heat, heat oil and sauté onions for 8-10 mins until cooked but not coloured.
- 3Now add the diced chorizo sausage and cook a further 5 mins.
- 4Add garlic, cook for 30 seconds.
- 5Now add the canned tomatoes, beans, Worcestershire Sauce, Dijon, BBQ sauce, oregano and water. Simmer for 10-15 mins with lid on.
- 6Serve with toast and an egg for a great breakfast.