These low sugar, healthy and delicious Vegetarian Spicy Baked Beans would make a great addition to your Sunday Brunch menu.
VEGETARIAN SPICY BAKED BEANS
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 Vegetarian 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!
This recipe does 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 I made the sauce 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 Vegetarian 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).
Enjoy!
You might also like this tangy, delicious Chickpea Casserole with Thai Basil. Also check out this Easy Mexican Bean Stew. Both are delicious, fuss free dishes, perfect to add to a brunch menu.
You might also like these other breakfast recipes using vegetables – see my post on How to Eat More Vegetables for Breakfast.
These low sugar, healthy and delicious vegetarian Spicy Baked Beans would make a great addition to your Sunday Brunch menu.
- 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
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Heat up the oil, add the garlic, onion and celery, stir and fry over a medium heat for a minute.
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Add the wine, stir, turn up the heat and fry for another minute.
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Add the rest of the ingredients (not the beans), stir, cover and simmer for 8 minutes.
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Preheat the oven to 400 F/ 200 C/ gas mark 6.
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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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RECIPE LINK PARTIES
I am bringing this easy homemade baked beans recipe to #CookBlogShare. This week’s host is Jacqui from Recipes Made Easy.
Also sharing with Fiesta Friday, which I have the pleasure of co-hosting this week with Jhuls from The Not So Creative Cook. Join the party, link up your recipes, comment on some of the other recipes and have fun! Remember to include links to Fiesta Friday, The Not So Creative Cook and to this blog in your post for a chance to be featured next week. Happy Fiesta Friday:)
I love baked beans and you’re so right about the canned. I usually have a can or two for when I really need a side with no effort, but even then I doctor them up. 🙂 This recipe IS perfect for father’s day!
Thank you! Glad you like the recipe:)
You are right home made baked beans are a different beast entirely to canned baked beans. Each has its place but given the choice I know which ones I prefer and it doesn’t come prepacked in a tin.
Thank you for sharing on #CookBlogShare.
I think any food made at home is generally better than shop bought. You can make it taste exactly how you like:)
Thank you for co-hosting, these look simple and also healthier than the canned kind which are too sweet for my taste.
I love the idea of making baked beans at home Monika, as you say shop bought ones are surprisingly full of sugar. We do something fairly similar with veggies but cook it on the hob, I have to admit that I’ve never thought of actually baking them. Definitely going to give it a try 🙂
Angela x
Thank you Angela! Hope you enjoy baking them as well:)
I was about to get scared off by all of the ingredients, but reading them, I have most of it! What a nice easy recipe!
Thank you! I am glad you didn’t get put off by the somewhat lengthy list of ingredients in the end:)
Yum! These beans sound great! My son loves baked beans, so I really need to try this recipe!
Thank you! Hope he likes them:)
This looks like the most amazing version of beans on toast! What a great idea for a Fathers day meal! Fiesta Friday #
Thank you! Glad you like the recipe:)
What dad wouldn’t love these. Perfect for a BBQ. Thanks for hosting the Fiesta, Monika.
Tracey
My new site is http://www.mybajakitchen.com I’m slowing moving everything from Whatsfordinnerdoc. It’s a process, ugh.
Thank you! I’ll be sure to visit your new site sometime over the weekend:)
Hi Monika, this sounds simple enough, I will have to see if this is an option for my husband and me. Trying to cut a little back on the meat. So thanks.
Yes, it’s pretty simple and likely a lot quicker than any meat dish baked in the oven:)
Thanks, Monika, for a wonderful and healthy recipe and thanks for cohosting! ?
Thank you Angie! It’s a pleasure:)
I am just thinking of beans and I saw this one. I am feeling hungry now! 😀 Happy to be co-hosting with you, Monika. Happy Fiesta Friday!
Thanks Jhuls! Glad you like the recipe. Great to be co-hosting with you too:)