So this is a simple and satisfying recipe for anyone who craves comfort food, but still wants to keep it healthy. I love baked beans, but sometimes I want to actually spend some time cooking, and feeling as though I’m doing something good for myself- mind and body- in doing so. As such, healthy, easy and stress free meals like this one are a must.
I made this batch of beans and got five servings out of it, although you could get four larger ones instead. This means student friendly grub as you can freeze a few portions. They’re great on toast, as a cold lunch box staple, or on top of a jacket potato….
- 1 can Rosecoco beans, 400g un-drained (I bought mine at Asda, having previously never seen them before, but you can use any beans you like)
- 1 large carrot, chopped
- 1 medium onion, chopped
- 3 large tomatoes, chopped
- White and black pepper to taste
- 2 large pinches each of cinnamon and smoked paprika
- 1 large pinch of ginger
- Chilli flakes, to taste
- Mixed herbs, 2-3 large pinches
- OPTIONAL: 2 garlic cloves, finely sliced
(I did all of the herbs and spices by eye, and so this is really just a case of adding more or less of the flavours you like/dislike relatively- meaning your baked beans will be entirely suited to your tastes)
- Into a pan add the onion (plus the garlic, if you’re adding it in) and cook gently until golden.
- Now add the tomatoes, cooking until the tomatoes have softened and are beginning to break down.
- Throw the carrots in, along with all of the herbs and spices, and cook for 2-3 minutes.
- Now, drain and rinse the beans (this is important: the foam bubbles you get when you rinse the beans are what gives some of us gas and bloating), before emptying these into the pan, stirring, and heating through. Adjust any of the herbs or spices you feel the need to, and then serve up!