• BOOK
  • APP
    • About the App
    • iPhone tutorial
    • iPad tutorial
    • FAQs
    • App troubleshooting
  • ABOUT

Mobile Menu

  • PLAN
    • MEAL PLANS
    • How-to
  • BUY
  • COOK
    • Breakfast
    • Snacks & lunchbox
    • Meals & dinners
    • Sides & salads
    • Desserts & special occasion
  • Search
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Menu
  • Skip to left header navigation
  • Skip to right header navigation
  • Skip to main content
  • Skip to secondary navigation
  • Skip to primary sidebar
  • Skip to footer

Before Header

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

PlanBuyCook

Meal planning made simple

  • BOOK
  • APP
    • About the App
    • iPhone tutorial
    • iPad tutorial
    • FAQs
    • App troubleshooting
  • ABOUT
  • PLAN
    • MEAL PLANS
    • How-to
  • BUY
  • COOK
    • Breakfast
    • Snacks & lunchbox
    • Meals & dinners
    • Sides & salads
    • Desserts & special occasion
  • Search

Homemade baked beans

You are here: Home / COOK / Breakfast / Homemade baked beans

09/10/2015 By //  by Jen Leave a Comment

  • Homemade baked beans are a great source of fibre and are low GI – and as an added bonus give you at least two serves of veggies for the day. You’ll never eat tinned baked beans again after trying these. Make them in a big batch and freeze them for a perfect brunch or emergency Sunday night meal. Also great with a poached egg. A great gluten-free meal or snack.

HOMEMADE BAKED BEANS

Prep: 10 mins
Cook: 60 mins
Serves: 4
Freezable

Ingredients

  • 20ml/1 tbsp of olive oil
  • 1 brown onion, finely diced
  • 1 clove of garlic, crushed or grated
  • ½ green capsicum/green pepper, diced
  • 1 tsp of sweet paprika ground
  • 1 x 400g / 15oz canned cannellini beans, drained and rinsed
  • 1 x 400g / 15oz canned red kidney beans, drained and rinsed
  • 2 x 400g / 1 x 28oz canned diced tomatoes
  • 1 cup of water
  • a pinch of caster sugar
  • salt and pepper to taste
  • crusty bread, toasted (use gluten-free bread for coeliacs)

Method

  1. In a wide-based saucepan, heat the olive oil.
  2. Add onions and garlic and cook on a low heat for 10 minutes, adding a little water to stop them from browning.
  3. Add the capsicum/green pepper and paprika and cook for a further 5 minutes.
  4. Then add the remaining ingredients. Bring to the boil and then lower the heat and simmer for 40 minutes.
  5. Adjust the seasoning and serve on toast.

Join our Dinner Done Challenge to go from meal planning zero to hero in a few weeks.

Want to scale up dinner recipes? Download the PlanBuyCook app for more than 130 great dinner ideas that can be scaled from 1 to 10 serves. Check it out here: www.appstore.com/planbuycook. 

Filed Under: Breakfast, COOK, Meals & dinners, Snacks & lunchbox

Related Posts

You may be interested in these posts from the same category.

Caramelised onion and goats’ cheese tarts

Coconut rounds

Easy Asian chicken skewers

Kimchi fried rice

Indonesian braised beef

Poached ginger chicken

Anzac biscuits

Fluffy pancakes

Tuna and corn patties

Mexican corn salad

Iceberg and melon salad

Fruit mince tarts

Previous Post: « Chicken biryani
Next Post: French food rules from Karen LeBillon »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Plan Buy Cook Book

Plan Buy Cook App

Recent Posts

Caramelised onion and goats’ cheese tarts

03/12/2019

Coconut rounds

03/12/2019

Christmas Day meal plan

02/12/2019

Easy Asian chicken skewers

11/11/2019

Footer

Tip of the week

Only have the oven trays you are using in the oven. Otherwise they’ll tend to change the flow of heat in your oven.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Contact Us
  • Sitemap

Site Footer

  • Contact Us
  • Sitemap

Copyright © 2019 · Appetising Ideas