I think home-made baked beans is just one of those things you have to try to belive its worth it, and belive me its worth it, I have fond childhood memories of veggie sosmix patties smothered in baked beans with hash browns.
Ingredients:
1 medium onion, diced
1 1/2 cup of vegetable stock
1 tbsp molasses
1 tbsp agave syrup
1 tbsp cider vinegar
1 tsp tamari
1 tsp liquid smoke (optional)
1/2 tsp garlic powder
2 cups passata
2 tins of haricot beans, drained and rinsed
Slow roasted cherry tomatoes (optional)
salt and pepper to taste
Method:
Fry the onion in pre-heated saucepan with a little oil untill the onion is softened, mix the agave, vinegar, molasses and tamari ,and liquid smoke if using, then whisk in the garlic powder with a fork and add the mix to the pan, followed by the passata stirring it in as you add, ensure the mix is not boiling, just simmering slightly, then add your beans. Cook gently for about 4 minutes, or until beans are cooked. Serve with slow roasted tomatoes/ grilled tomatoes stirred through for an extra tomato hit!
MMMMM,…what a lovely breakfast! Your home style baked beans look excellent!!
Oooh – the hash browns that you mentioned sound like a perfect match for these beans!
I love that you slow roasted the tomatoes on the vine! Those beans look delicious! I adore baked beans!
these look amazing! i haven’t had baked beans in years (believe it or not!)
I made these tonight. Delicious and hearty! I don’t know if we have passata around here (Virginia suburbs of DC) and I was pressed for time (but now I’m interested), so I used canned crushed tomatoes. I was confused by one thing: stock is in the ingredients but not the directions. 🙂
I will fix that! Thanks for letting me know 🙂