Molasses Baked Beans

There's nothing more British then enjoying a tin of hot baked beans looking out on the grey drizzle of the morning. I love baked beans, and they're packed full of great nutrients and protein. Here's my take on the British classic. This home made version is rich and sumptuous. The added molasses gives a wonderful thickness to the sauce which is perfect for heaping over toast in the morning. But let's be honest, you're going to be enjoying these for much more than breakfast. I'm not judging, I just polished off my second helping for the day!

Course Breakfast, Side Dish

Cuisine British

Diet Vegan, Vegetarian

Keyword Baked Beans, baked beans on toast, baked beans recipes, easy baked beans, vegan baked beans recipes

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Servings

Calories 310

Ingredients

1 Tablespoon Molasses
1/2 Tablespoon Balsamic Vinegar
2 Tablespoons Brown Sugar
1 Tablespoon Tomato Paste
2 Cloves Garlic
1 Teaspoon Garlic Powder
1 Teaspoon Dried Thyme
2 Teaspoons Dried Oregano
1 Tablespoon Soy Sauce
200 g Tomato Passata
4 Banana Shallots
2 (400g) Cans Cannellini Beans
2 Tablespoons Olive Oil

Instructions

Finely peel and chop the banana shallots. Mash your garlic to a paste using the back of a knife or a garlic press.
Heat the olive oil in a deep pan over a low-medium heat and toss in your onion and garlic. Fry gently for 5 minutes our until your shallots are soft and see-through.
Add your thyme and garlic and fry for a few minutes more. Then increase the heat of the pan and tip in your beans, molasses, vinegar, sugar, tomato paste and soy sauce. Stir to coat your beans in the tomato mixture. The pour in the passata, cover and simmer for 10 minutes. After 10 minutes your sauce should be thick and dark, if the sauce is too thick you can add a little water to loosen. Season the beans to taste.
Serve you beans with rations of toast and margarine. If you want to make your beans a little fancier you can top the beans with chopped chives or spring onions.

Nutrition