Baked Beans in Tomato Sauce
Updated: Oct 7, 2019
I could never understand why these beans are called ‘baked’! What is so 'baked' about it?
Well, I have childhood memories of super sweet baked beans over toasted soggy bread topped with coriander and chopped onions. (Oh yes, we ate like that as kids!)
Mum used it as a quick fix breakfast for busy mornings. She was against canned food (that’s me now) but as haricot beans were not easily available, she had no choice but to rely on the canned baked beans.
Here in the recipe, I have tried to give you as many choices of beans as possible, so that you do not fall back on the canned baked beans anymore.
Cannellini, Haricot, White Kidney or Butter beans, though different in sizes and texture, it's the fine Haricot beans which are used in the canned variety. The small size and the sweetness of these beans, blends together to give the baked beans a very unique sweetness. Further more onions and capsicum are added to add crunch, bite and of course flavour to this dish.
I have used organic canned tomatoes as they are more flavoursome (and considerably shorten the recipe cooking time) as compared to the fresh ones, but you can always use fresh tomato puree by blanching the tomatoes and pureeing them as per the desired quantity and consistency.
The process includes
Soaking the beans overnight
Boiling the beans carefully
Pan-frying the vegetables
Adding the puree
Adding spices and flavours
It’s a fairly simple process and is ready in less than 30 minutes. Can be enjoyed for breakfast, lunch or dinner, depending on your pairing - with bread, pita, nachos, crisps, etc.
So what are you waiting for?
Baked Beans in Tomato Sauce
Preparation time: 20 minutes
Cooking time: 20 minute
Cuisine: International breakfast
1½ cup white beans (Haricot, Pinto, white Rajma or Butter beans)
½ cup finely chopped red or white onion
½ cup finely chopped green capsicum
1 cup tomato paste/passata (bottled or fresh)
1-1½ tsp chilli powder/paprika (or to taste)
1 vegetable bouillon (organic and salt-free)
2 teaspoons olive oil (or any other vegetable oil)
2 tablespoons brown sugar (add more if you like it sweeter)
1-1½ tsp barbecue sauce (I prefer the brand HP)
Soak beans overnight or at least for 6-7 hours (easy for digesting and cooking)
Pressure cook beans in 2 cups of water and 1 teaspoon of salt. Cook for 1 whistle
Alternately cook in an open pan add enough water (around 1’’ above the beans) and salt to cook through. The beans should hold a little shape. Do not mash. Keep aside.
In a deep pan add olive, chopped onions and capsicum. Cook briefly.
Add tomato paste, veg bouillon, chilli powder and mix well. Add sugar and boiled beans along with the water (if any remaining).
Adjust salt if needed (remember salt was added while boiling the beans and the bouillon has salt if not using salt-free). Add the barbecue sauce and mix well.
Bring to a light boil and add water if needed.
White beans are difficult to source. Use butter beans, white Rajma or haricot beans as alternatives. This is a simple sauce and can be used for any of your favourite white beans
In India, we would eat these beans topped with chopped red onions, chillies and coriander. You could top it with some parsley and cheese if you desire, or have it on its own.
Serve it warm with crackers, bread, crisps or nachos.