Baked Beans

Baked beans on spelt toast 

Baked beans on toast makes a great breakfast, lunch, or light dinner...  Here's a yummier, healthier version than the tinned ones, which are high in sugar and salt and who knows what else!  I keep a few tins of cannelini beans (or mixed beans) in the cupboard for quick meals like this, but if you have time, cook your own from dry beans and you'll save money.

With this recipe you can make vegetarian baked beans, or add bacon and/or minced beef to make it more of a hearty meal.  The bacon version does taste more like the traditional 'ham and beans', but if you'd rather use beef, that's nice too.

This recipe is kid-approved... I tried this recipe out on the boys and their friends, and one commented, "I didn't know baked beans could taste so GOOD!"  Hope you like it too!

1. Place in Thermomix bowl and chop for 2-3 seconds, speed 5:

- 1 onion, halved

- 2 - 3 whole bacon rashers, rinds removed (optional)

(Or, chop onion, then add 150g minced beef, or leave meat out altogether for a vegetarian version)

2.  Scrape down sides with spatula and add oil, then cook for 5 minutes, 100 degrees, speed 1:

- 30g olive oil

3.  Insert butterfly, add all other ingredients, and cook for 15 minutes, 100 degrees, speed 1:

- 3 x 400g tins of cannelini (or mixed) beans, drained and rinsed 

(or use about 1000g beans you've pre-cooked)

- 1 x 400g tin of crushed tomatoes

- 60g tomato paste

- 1/4 tsp mixed spice (or just a pinch of ground cloves)

- 2 bay leaves

- 25g molasses

- 25g Rapadura

- 1 tsp sea salt

- freshly ground pepper

- 100g water (optional - depending how thick you want the sauce)

4.  Remove bay leaves, check seasonings, and serve with some crusty bread!