These baked beans are one of my favorite meals. You don’t have to cook them for a long time either. Easy and quick to prepare, you just leave them in the oven for 50 minutes and then enjoy. The soft, full flavored toast is just perfect. Take a spoon and put a few of the Baked Beans on bread at a time and then eat them just like that. I’m happy every time you can smell them from the oven.
Baked beans with toast
I usually eat these baked beans as a dinner, but like pretty much all of my recipes, they also make a great breakfast or lunch. You can put next to the arugula also super lamb’s lettuce freshly washed on it. Also suitable are various dried herbs such as oregano, basil, parsley or similar.
Baked beans with toast
Ingredients
- 900 g cooked white beans
- 500 ml strained tomato sauce
- 200 ml water
- 4 tsp oregano dried
- 0,5 tsp cinnamon
- 0,5 tsp turmeric powder
- 3 tbsp soy sauce
- 4 tbsp yeast flakes
- 100 g date paste
- 0,5 tsp garlic powder
- 0,5 tsp onion powder
- 1 pinch of pepper
- toast at will
- arugula optional
Instructions
- Mix all the ingredients for the sauce to bake the beans in a bowl.
- Add the cooked beans and stir.
- Preheat oven to 180 degrees Celsius top/bottom heat.
- Place the beans with the sauce in an ovenproof dish.
- Bake in the oven for about 50 – 60 minutes until the sauce thickens.
- Toast bread and enjoy with it.
Tip
Fresh white beans taste best with it. Soak them in water one day before and cook them the other day in a pressure cooker with a little water for about 12 minutes. Then they are nice and soft and can be processed further. If it should go fast, then white beans from the can. However, these are a little too soft. If necessary, adjust the baking time and use less liquid.
Interesting to know
I take dried white beans and cook them myself, because then the consistency of the beans is better for baked beans and toast. Put the dried beans in cold water a day before. Cook the other day, preferably in a pressure cooker, for 10 minutes.
