Baked beans is just such a quintessentially British thing isn’t it?
You pop open a tin, glug it into a pan, and plop it on the stove and you’ve almost got yourself a meal. I still remember thinking how amazing all this was when I was younger, and I could eat baked beans out of the tin with a spoon I loved it so much!
Now-a-days I try and stay as far away from processed food as possible, and unfortunately a tin of beans full of sugar and preservatives falls into that category. So, really, there was only thing thing to do – I’d have to make my own.
These beans just have so much more flavour and depth than any tinned version I’ve ever tried, and I again find myself eating it cold with a spoon – while I heat up the rest, patience has never been my forte when it comes to food! – and I am sure you guys will love this too!
It’s just such an incredible balance between the sweetness from the coconut sugar, the acidity of the tomatoes, and the smokiness of the paprika. The beans hold their place beautifully, as they’re not too mushy and so are perfect with the thick and creamy tomato sauce.
Oooh and the sauce! The sauce is thick and has just the right amount of sweetness to it, and the smoked paprika and herbs take it that step further to dress these babies up and make them even more tasty! The mustard is completely optional, but for me it just gives this another whole dimension that makes it so addictive and familiar!
One of the ultimate breakfast comfort foods.
Baked beans on toast, baked beans on baked potatoes, baked beans on anything really. It just works! They can make any plain ol’ piece of bread into a glorious affair, especially if you add some avocado. Then, my lovely, you’ve really got it going on.
Bonus points if you use my Body Loving Super Bread!
I’ve made mine in the stove instead of the oven, so while these are not technically baked, the flavours, textures, and creaminess is all there. It’s just quicker this way, and even though I love food, that doesn’t mean I love waiting around for it.
You can make a big batch and keep the rest in an airtight container in the fridge for a quick breakfast or lunch (or dinner!) throughout the week. It’s especially handy if you have guests, because not only can you prep in advance but you can boast that you’ve made your own baked beans!