Guess what? Baked beans are supposed to be baked in an oven, not poured out of a can! It’s true. Who knew? Anyway, here’s my version of homemade baked beans…
4 cups of cooked beans, eg. navy beans or mixed beans
1-2 cloves of garlic, minced
1 large onion, diced
3 cups vegetable stock
2 tablespoons Braggs (dark soy sauce)
2 teaspoons molasses
3 tablespoons tomato paste
1 tablespoon nutritional yeast
2 tablespoons mustard powder
2 teaspoons cumin powder
1 teaspoon paprika
1 teaspoon cinnamon
1. Preheat oven to 180degC (350degF).
2. To a large baking dish (eg. large lasagne glass dish), add sauce ingredients and spices. Stir until combined.
3. Add onion, garlic and beans. Stir until evenly distributed and covered in sauce.
4. Bake uncovered for 50-60 minutes, or until a little bit of a crust forms on top. Serve over toast or however you like your beans!
+ Can be stored in fridge, reheated on stove or in oven, or frozen for later. I make 1-2 batches at once and freeze in individual servings to reheat what I need for breakfasts. It saves lots of time. Although baked beans are especially nice just out of the oven with a bit of a crust on top.
+ Using spring onions or shallots instead of brown/white onion makes a very nice flavour, too!
+ Navy beans are standard baked beans, but a mix of beans can be nice, too.