Cowboy baked beans
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Cowboy baked beans
Homemade baked beans are a favourite of ours. This simple version can be served at breakfast or as an accompaniment to grilled chicken or meat.
It’s also lovely topped with crumbled cheese for a quick supper.
Serves 2
Calories per serving 309
Ingredients
- 1 tbsp olive oill 1 small onion, peeled and very finely chopped
- 1 garlic clove, peeled and crushed
- 1 tsp smoked paprika, hot or sweet, depending on taste
- 1 x 400g can haricot beans, drained
- 350g passatal 1 tbsp Worcestershire sauce
- 2 thin slices wholegrain bread (each about 20g)
- Directions
Heat the oil in a non-stick saucepan, add the onion and gently fry for 3-4 minutes, or until soft. Add the garlic and paprika and cook for a few seconds more, stirring.
Tip the beans into the pan and add the passata and Worcestershire sauce. Season with sea salt and ground black pepper.
Bring to a gentle simmer and cook for 5 minutes, or until the sauce is thickened, stirring regularly, especially towards the end of the cooking time.
Just before the beans are ready, toast the bread and place on two plates. Spoon the beans over and serve.
Non-fast days: Serve with an extra slice of wholegrain toast and a generous drizzle of olive oil.
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