The Plant-Based Community Cookery School
The Plant-Based Community Cookery School
Everybody loves baked beans right? Get involved with this DIY version of the classic tinned "dish" with recipe by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
2 x 400g tins white beans
3 onions
3 cloves garlic
3 tablespoons olive oil
2 x 400g tins tomatoes
2 tablespoons date syrup
2 tablespoons red wine vinegar (or pomegranate molasses)
3 tablespoons tomato puree
500ml water
1. Chop the onions and garlic.
2. Heat the oil in a pan over a medium heat. Add the onions and garlic to the pan and cook until soft.
3. Add the tinned tomatoes, puree, date syrup, red wine vinegar (if using) and water and mix with a hand blender until smooth. Bring to the boil, then add the beans.
4. Stir the mix and reduce to a simmer. Cook gently for 1 hour until the sauce is thick and the beans are soft.
5. Serve on toast.
