Homemade Baked Beans
By Jody AllenHomemade Baked Beans are good for your heart, so I’ve heard!
They are also a terrific source of fibre and make a very hearty and filling breakfast!
serves
5time needed
prep cookingredients
10difficulty
easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 363g serve |
Qty per 100g |
|
| Energy | 5019kJ | 1384kJ |
| Protein | 25g | 7g |
| Fat,total | 106g | 29g |
| -saturated | 21g | 6g |
| Carbohydrate | 38g | 10g |
| -sugars | 15g | 4.1g |
| Dietary Fibre | 2.89g | 0.8g |
| Sodium | 1578mg | 435mg |
Ingredients
- 2 Cans Cannelloni Beans
- 2 Cans Tomatoes crushed
- 2 tsp Tomato Paste
- 2 Garlic crushed
- 1 Brown Onion chopped very finely
- 2 tbsp Brown Sugar
- 8 Bacon sliced
- 1 tsp Dry Mustard Powder (optional)
- 2 tbsp Olive Oil
- 2 Tbsp Golden Syrup Or Maple Syrup
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Method
- In a heavy based saucepan heat the olive oil and cook the bacon until crispy.
- Remove and set aside. Add the onion and garlic to the same pan and cook until the onion is very soft.
- Add the drained beans, syrup, tomato paste, tins of tomatoes and mustard powder.
- Bring to the boil, then simmer until the mixture thickens and reduces.
- Add the bacon back into the mixture and serve the homemade baked beans piping hot on toast.