These low sugar, rich and delicious Healthy Homemade Spicy Baked Beans would make a great addition to your Sunday Brunch menu.
Baked beans are a popular snack or side dish, great at breakfast, lunch or dinner. Although my children love them I’ve never made baked beans at home. Until now. My Healthy Homemade Spicy Baked Beans are the perfect ‘manly’ dish to cook on Father’s Day. They are hot, tangy and easy to make, so the kids can help prepare them. And dads will love them!
These homemade baked beans do not emulate store bought baked beans. I thought I’d make that clear right from the start in case that’s what you were expecting. There are 2 reasons for this.
First of all, commercially produced baked beans are actually stewed rather than baked, so the overall effect is quite a watery sauce. Baking the beans thickens the sauce and caramelizes it around the edges which produces a rich, thick texture rather than a pale, runny sauce that you get with canned baked beans.
Easy healthy baked beans
The second reason why these spicy baked beans are different from the shop bought variety is that the sauce is made using fresh vegetables. They add substance (plus lots of flavour) to the dish, so there is no need to add starch, flour or any other thickener (or flavour enhancer).
A huge advantage of making homemade baked beans is being able to control the amount of sugar in the recipe. While commercially produced baked beans are very high in sugar I only used 1 teaspoon of honey. (You can use a vegan friendly alternative, such as agave or maple syrup).
The proportions I used in my spicy baked beans recipe are enough to feed 2-4 people. But if you need to feed a crowd simply double the ingredients and make a big batch. You can keep any leftovers in the fridge and reheat the next day. (You may have to add a drop of water as the sauce will thicken).
You may also like this collection of 18 healthy, easy vegetable breakfast recipes.
Healthy Homemade Spicy Baked Beans
- 1 x400 g tin haricot beans drained, rinsed
- 2 small tomatoes chopped
- 1 small onion finely chopped
- 1/3 celery stalk finely chopped
- 1 garlic clove finely chopped
- 1.5 tablespoons tomato puree
- 1 tablespoon sundried tomatoes finely chopped
- 1 tablespoon Worcestershire sauce
- 3 tablespoons white wine
- 1.5 tablespoon thyme leaves only
- 1 teaspoon honey or maple or agave syrup
- 2 tablespoons olive oil
- Salt and pepper to taste I used 1/2 teaspoon cayenne pepper
- Heat up the oil, add the garlic, onion and celery, stir and fry over a medium heat for a minute.
- Add the wine, stir, turn up the heat and fry for another minute.
- Add the rest of the ingredients (not the beans), stir, cover and simmer for 8 minutes.
- Preheat the oven to 400 F/ 200 C/ gas mark 6.
- Puree the sauce, combine with the beans, pour the mixture into a small baking dish and bake for 50 minutes, stirring halfway through. Remove from the oven and serve immediately.
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