Home made baked beans on toast

baked beans

The whole reason I started trying to find recipes that suited Bert’s palate and were home cooked was his addiction to baked beans, so I’m revisiting an old enemy here. But these were bloody lovely. We had them with grated cheese on top.

Serves 2.5 or would have done if I hadn’t had a large second helping

Small onion, chopped

Large clove garlic, crushed

1/2 teaspoon smoked paprika

1 or 2 carrots, grated

1 or 2 sticks of celery, grated if you have them to hand

Glug olive oil

250ml passata

A splash of water – about 30 ml

1 can cannellini beans, drained

Good dash Worcester Sauce – about a dessert spoon

Fry the veg and paprika in the olive oil till the onions are soft. Add the passata, water and Worcester Sauce, and simmer for about five minutes. Take off the heat and roughly blend till they’re a smooth Heinz orange, but thicker than tinned beans sauce. Return to the heat and add the beans, heating through. Serve on hot buttered toast or with toast fingers.


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