I loved baked beans, but not so happy with all the sugar that is added - the low sugar variety just don't taste nice to me!
So here's a healthy version of baked beans - I make a huge batch and freeze them in batches of 2 portions. Easily defrosted overnight and added to breakfast (as I did this morning!) 408 calories for this breakfast!
Despite the mention of Tabasco, paprika and lots of mustard, the beans have a nice "kick" to them, but aren't hot or spicy.
Preparation Time:15 mins
Cooking Time:8 hrs
Calories per serving:107.1
Red Onions -280g
Fresh Garlic -3 Cloves/9g
Olive Oil -6ml
Haricot Beans, in Water, Drained -3 Cans/705g
Chopped Tomatoes, in Rich Tomato Juice -2 Cans/800g
Worcestershire Sauce -20g
Brown (HP) Sauce -20g
Ground Cumin -1 Tsp/5g
Paprika -1 Tbsp/7g
Balsamic Vinegar -20ml
Whole Grain Mustard -45g
Tomato Puree, Double Concentrate -100g
Tabasco Sauce -10ml
Peel and finely chop onion. Peel and finely chop garlic. Place oil into a large frying pan and heat over a medium heat. Add onions and cook for 5 minutes before adding garlic. Do not allow to brown.
Add all the other ingredients into the pan and stir well.
Transfer into a slow cooker and cook on the medium setting for 5 hours, or 2-2.5 hours on the high setting.
The HP sauce is the only added sugar and contained 23g of sugar per 100g (4.5g of sugar for this recipe)
Nutrition Data Per Serving
Fruit & Veg2.5