Homemade Baked Beans

There is a lot to be said for simple, undemanding food, baked beans are that for me, they are one of the most sustaining and satisfying midday snacks out there. I love them on a slice of good quality toasted bread, especially on chilly days. I'm warmed and ready to tackle whatever the weather throws as me. This is also a brilliant after school meal or in a lunch box with potato salad and crusty french bread. This recipe is quick and can be adapted to suit your needs, perhaps you like yours to have a smoky flavour or with the kick of chilli, you decide. Enjoy!

Serves 4 (yield 800g)

Ingredients
2 tbsp Olive oil
1 tsp Onion salt
1 tsp Garlic granules
1 level tsp Mustard powder
400g can Tinned tomatoes
3-4 tsp Soft brown sugar
5 level tbsp Tomato puree
2 tsp Dried mixed herbs
½ tsp Salt
2 x 300g cans Haricot or Cannellini beans in water, drained and rinsed
4 Basil leaves
Thick slices of toast to serve

Method
Heat the oil gently in a large saucepan and fry the onion salt, garlic granules and mustard powder for 1 minute, stirring. Add the tomatoes, sugar, tomato puree and dried herbs. Heat to a simmer and cook gently, uncovered, for 4 minutes. Remove from the heat, blitz with a hand blender until smooth.

Return to the heat, add the rinsed canned beans.

Simmer over a medium heat for 3-4 minutes. If you want to at this stage, you could add a dash of sweet chilli sauce for a bit of warmth or BBQ sauce for a smoky flavour.

Garnish with fresh basil and serve over slices of thick crunchy toast. To freeze beans, allow to cool to room temperature, transfer to an air tight container and freeze. Allow to defrost completely before reheating.

*Recipe slightly adapted from  Asda  Magazine January 2013