BETTER BEANS

healthy diet plan better beans

Homemade baked beans win hands down when it comes to taste and texture. Try our speedy recipe

photograph DANIELLE WOOD recipe SARA BUENFELD

Healthy baked beans

SERVES 4 PREP 10 mins COOK 15-20 mins EASY ❄ beans only

FIBRE 3 OF 5-A-DAY LOW CAL

1 tsp rapeseed oil 1 large onion (185g), finely chopped 2 garlic cloves, finely grated 500g carton passata 3 pitted dates (about 15g), roughly chopped 1 tbsp balsamic vinegar 2 tsp bouillon powder 1 bay leaf 3 x 400g haricot beans, drained 4 medium cooked jacket potatoes 1 Heat the oil in a non-stick saucepan over a low heat and fry the onion for 5 mins until golden. Add a drop of water if it looks like it’s starting to burn. 2 Stir in the garlic, then tip in the passata, dates, vinegar, bouillon and bay leaf. Grind in plenty of black pepper and simmer for 5 mins. 3 Tip in the beans and 400ml water, then simmer for 10 mins, stirring every now and then until thick. To freeze, leave to cool completely, then divide between freezer bags and freeze for up to three months. Defrost thoroughly in the fridge overnight and reheat in a pan until piping hot. Serve over jacket potatoes.

GOOD TO KNOW low fat • low cal • 3 of 5-a-day • fibre • gluten free PER SERVING 392 kcals • fat 4g • saturates none • carbs 58g • sugars 13g • fibre 21g • protein 21g • salt 1.7g