Vickys Homemade UK Baked Beans, GF DF EF SF NF

Name: Vickys Homemade UK Baked Beans, GF DF EF SF NF
Total time: 4200 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 tbsp oil; 1 large onion, diced; 1 tbsp chopped thyme; 2 cloves garlic, chopped; 3 x 400g cans passata (40oz); 80 g sugar / granulated sweetener; 2 tsp Worcestershire sauce; 2 tsp balsamic vinegar; 2 tsp low-sodium salt; 2 whole cloves; pinch ground cinnamon; 2 x 400g cans haricot beans, drained (28oz)

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

UK baked beans are so different to US or Canadian baked beans and they're what us Brits miss most about home. Nothing compares! I love baked beans and Heinz my favourite. This is my homemade attempt. The sauce could be a little creamier though

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

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Ingredients

70 minutes

4 servings

2 tbspoil
1large onion, diced
1 tbspchopped thyme
2 clovesgarlic, chopped
3x 400g cans passata (40oz)
80 gsugar / granulated sweetener
2 tspWorcestershire sauce
2 tspbalsamic vinegar
2 tsplow-sodium salt
2whole cloves
pinchground cinnamon
2x 400g cans haricot beans, drained (28oz)

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Steps

70 minutes

1

Before I say anything else, when you drain the beans, reserve the water from the cans. If like me you can't use eggs, bean water is a great substitute to have on hand! You can whip it up and use it to make eggless mayonnaise, meringues, in place of egg whites in chiffon cake..... I have mayo and meringues posted!
2

Heat the oil in a heavy pan over a medium heat. Add the onion and fry gently for 5 minutes or so until almost translucent
3

Add the thyme and chopped garlic and fry a further minute, stirring constantly
4

Add the passata, sugar, Worcestershire sauce, balsamic vinegar, salt 2 whole cloves and cinnamon. If you taste it now you'll get a good idea of if you need extra sugar, vinegar or salt to suit your own taste
5

Let simmer for 25 - 30 minutes then take off the heat and let cool a bit
6

Once cooled enough, puree completely smooth (leave the cloves in)
7

Meanwhile, boil the beans in some plain water for 3 minutes until softened a bit more then drain
8

Add the beans to the sauce mixture and cook on a low heat for 15 - 20 minutes or until the beans are soft and everything is heated through
9

You can use dried beans - soak them overnight then using fresh water, boil them with half a tsp of bicarbonate of soda / baking soda for an hour, then once added to the sauce, let them cook for around 30 minutes
10

Use within 2 days. Keep leftovers in the fridge. The longer the beans sit in the sauce, the better the final flavour so these are best made the day before but will still be delicious freshly made
11

Great over toast!

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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on January 20, 2017 14:11

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!