Healthy Baked Beans
Baked beans are a healthy and quick meal or side to make. They have a bad reputation for being unhealthy and not very tasty but when you make them yourself you can reduce the amount of salt and sugar, as well as add lots of extra herbs and spices to make them taste better than the premade canned version. This recipe is a good source of plant-based protein and fibre. I like to pair it with rye bread and tofu scramble for a healthy breakfast! I’m also planning on making a healthy Full English breakfast soon and these beans will definitely be part of it!
I’m trying to add more simple recipes and tips to my blog as I know some of them can be a bit too complicated to make on a day to day basis. I am still going to have some of my more complex recipes because they are fun to make but there will be a lot more content focused on quick breakfasts, healthy snacks to take on the go, lunch boxes and mid-week meals! There is also going to be a bigger focus on nutrition posts soon, so look out for that!
- ½ Tbsp (7.5ml) olive oil
- 1 garlic clove
- 1 tsp (5ml) smoked paprika
- 1 Tbsp (15ml) date syrup
- 1 Tbsp (15ml) tamari
- 1 cup (250ml) Passata
- 1 tin haricot beans rinsed and drained (I used a 400g tin)
- Salt and pepper to season
- Rye Bread
- Heat up the olive oil in a pan over medium heat.
- Peel the garlic clove and chop into small pieces then add it to the pan. Cook for a few minutes until soft.
- Then add the smoked paprika, date syrup, tamari and passata. Stir to combine.
- Then gently stir in the rinsed and drained haricot beans.
- Bring to a simmer and cook for 5-10 minutes until the sauce thickens slightly.
- Season with salt and pepper and then top with chives.
- Serve with rye bread and avocado or as a side dish!
If you make the recipe please use the hashtags #eatplantifully #theplantifulbrunette and tag me in it!