Homemade Baked Beans On Toast

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Step 1.

Finely dice the onion and mince the garlic cloves.

Step 2.

Heat the oil in a saucepan, add the onion and cook, stirring frequently, over a low to medium heat until it is soft and translucent. Add the garlic and cook for a further minute and a half.

Step 3.

Dissolve the vegetable stock cube in 100ml of water and add this to the pan together with the tomato purée, paprika, thyme and Lea & Perrins. Cook for two more minutes, stirring continuously.

Step 4.

Drain the beans and add those to the pan together with 250g of the passata. Simmer for at least 8 minutes until the sauce is piping hot and slightly thickened. At this point you can judge whether you like the beans at this consistency, or slightly runner – in which case, just pop in the rest of the passata and cook for a couple of minutes more.

Step 5.

Season generously with salt and pepper and dollop onto hot buttered toast, your English breakfast or wherever you want your beans. Enjoy.

There is no sugar in this recipe because I found I actually liked my baked beans less sweet than shop bought ones. If you prefer a slightly sweeter version, add a tsp of brown sugar at step 3.

800g Cannellini Beans
300g Tomato Passata
1 Loaf of Bread
3 Garlic Cloves
1 Brown Onion
2 Tbsp Lea & Perrins
1 Tsp Smoked Paprika
1 Tbsp Tomato Purée
1 Vegetable Stock Cube
A Generous Pinch of Dried Thyme
Salt
Pepper
Olive Oil