Vegetarian Baked Beans (15 Minutes)
- Updated on Oct 18, 2016
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You can take Dave out of Britain, but you can’t take the Britain out of Dave.
Various people have said that to me over the years I’ve lived in Germany, and after a good giggle and an accepting nod of the head I forget about it again and move on.
But as time has gone by I’ve realised how true it really is. There aren’t many foods more quintessentially British than baked beans, and it’s one that’s dear to me.
Loved by many, hated by others, and served in cheap hotels as part of an ‘English Breakfast’ the world over, baked beans are one of Britain’s most well known food exports – for better or for worse (probably worse if you really think that’s the limit of our culinary skills).
They’re pretty easy to get hold of in most supermarkets these days, a good thing as it means I don’t have to use my valuable luggage allowance to bring them over here in my suitcase.
No, that space is reserved for Marmite now.
BUT, it’s not just Brits who love baked beans either. I’ve heard from many who love them – but also from many who don’t – and I always ask why.
The answer is usually something like ‘because they’re bland and watery’. WHAT??
Baked beans should be thick and full flavoured with a moreish tang – and a perfect accompaniment to many staples – my favourite being potato.
It’s true, a couple of famous brands stand head and shoulders above the rest of the baked bean world.
I’ve had the misfortune of trying ‘cheap’ beans and can attest to their vileness – no wonder so much of the world thinks British food is crap!
But we’re here to change that – and to show you how easy it is to make your own.
The beans themselves are actually really, really nutritious (it’s hard to think why beans should be kept out of any diet (allergies aside), and when done right – taste great!
Vegetarian Baked Beans – Health Benefits
Using simple white beans, like navy beans, means that you can create a dish that’s exceptionally high in both protein and fiber, as well as folate and magnesium.
Yes, I know I bang on a about protein a lot (that’s because it’s important and vegetarians get asked questions like ‘but where do you get your protein?’
Or ‘why aren’t you dead yet?’ all the time, so I feel a constant need to defend myself.
But today I’d like to talk about fiber, and how we don’t get enough, and what’s so great about it when we do get enough.
Yep, it stops your blood sugar level spiking too much, and yep it’s also great for your digestive system, but I’m going for a more obvious and external benefit here – the help with weight loss.
What I’ve found recently that is by eating lots of fiber high content like beans (and chickpeas too) is that they’ll keep me feeling full for ages.
This is turn stops me craving snacks and sweet foods – by default it helps me keep the weight down.
I don’t win anything by convincing you to eat more beans – but they just seem to be so damn good for you it would be silly to look the other way.
The final statistic that convinced me of the wonders of beans was the one mentioned here by WHFoods – that research shows diets high in legumes can reduce the risk of heart attacks by up to 82%!
That’s ridiculous. It’s harder to think of a reason not to eat them 😉
Ingredients
- 1 tsp olive oil
- 1 clove garlic
- ½ onion
- 1.5 cups white beans, cooked (~1 can, 15oz/425g)
- 1 tsp thyme, dried
- 1 tsp sage
- ¾ cup tomato passata
- 1 tbsp nutritional yeast
- 1-2 tsp Worcestershire Sauce (vegetarian) (or 2 tsp white wine vinegar and 1 tsp maple syrup for every 2 tsp Worcester sauce)
- ½ tsp Tabasco sauce
- Salt and pepper to taste
Bread and Tomatoes
- 1 tsp olive oil
- 2 slice wholegrain bread
- 8 cherry tomatoes
Instructions
- Dice the onion and garlic, then fry both in olive oil.1 tsp olive oil, ½ onion, 1 clove garlic
- As soon as the onion starts to turn translucent add the white beans.1.5 cups white beans, cooked
- Now add the tomato passata, herbs, Worcester sauce, nutritional yeast and tabasco sauce.1 tsp thyme, dried, 1 tsp sage, ¾ cup tomato passata, 1 tbsp nutritional yeast, 1-2 tsp Worcestershire Sauce (vegetarian), ½ tsp Tabasco sauce
- Let it simmer for about 10 minutes and give it a taste test.
- Finish off with salt and pepper, if needed.Salt and pepper to taste
- BAM! Done. You just decoded Heinz’ Baked Beans recipe 😉
Tomatoes and Bread
- In a pan on medium heat the olive oil and chuck in the tomatoes. Toast the bread as you normally would. Season with a little salt.1 tsp olive oil, 2 slice wholegrain bread, 8 cherry tomatoes
- Done!
NOTES
- Make-ahead? Yes, prep the night before.
- Freezable? Yes! Baked Beans can be frozen.
Nutrition
Comments
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27 comments
This was delish. I didn’t have white beans so subbed black beans. I did drain and rinse the beans, which I guess I shouldn’t have because I ended up having to add water (mixed with veggie bouillon.) I’ve never tried beans for bfast, but I’m all in!
Very nice of you to share a review! Glad you enjoyed your breakfast!
So this was a bit dry to simmer. Maybe I misunderstood what Passata is. I added a couple cups of water and it was really good!
Hi Josie! Good feedback. Passata essentially is tomato sauce. It usually comes in packs or jars. Maybe you used tomato paste usually in tubes?
Would be good to know 🙂
I modified this slightly so as not to have to walk to the shops. I used leftover adzuki beans, and boiled a tomato and chopped that and included some tomato paste to replace the passata, and cayenne pepper instead of tabasco. Perfect breakfast!
Haha, nice! Always a bonus if you don’t need to go shopping. Sounds like really good modifications!
Happy Baked Beans on Toast Day (25th Dec).
A simple peaceful tradition started a few years ago here in the UK by one of my adult children, as an alternative to the avarice, stress and waste created by mainstream traditions (kept going by films and the media, for retail). Enjoying simple pleasures, for to live a simple life helps others to simply live.
Doesn’t sound bad to me! And with good baked beans – any day is a fine day for them 🙂
Hi Hauke,
I’m excited to try this recipe, just one question, do you know it it will freeze well if made in a large amount?
Hey Ashlee, Dave here. I haven’t tried freezing this recipe yet, but I’d be happy to freeze all the ingredients individually, so I’d say that should work well. Maybe just try a small batch first? The next time I make it I’ll be certain to put a small portion aside too 🙂
I’ve made the version by The Tiffin Box (cooked in my pressure cooker instead of on the stove) and it froze quite well. I thought taste- and texture-wise the reheated beans were very similar to freshly made.
Love this recipe. It takes a fraction of a time of my hubby’s recipe with the added bonus that it doesn’t need bacon bones for the smoky flavour. And it got the tick of approval from all three of my men – the big one and the two little ones. Creating a vegetarian home one dish at a time! Thanks ya’ll.
That is really great to hear, Peta!! Glad you and your family liked the recipe 😀
If they miss the smokiness, just add a pinch of smoked paprika.