Homemade baked beans are the business. Using haricot instead of a can of Heinz Baked Beans makes your lunch so much easier and your lunch of homemade baked beans with homemade bread is prepped in no time. Get excited as I have created a healthy take of homemade baked beans on toast.
Today is the first of my fortnightly meals from leftovers. So welcome to the first one of many. The idea behind these meals is that I use what is leftover in the house the night before grocery shopping. Sometimes this will involve things from the cupboard (if I don’t have much fresh in), yet other times it will loaded up with fresh leftovers.
This is all inspired by my love of my Mrs Beeton 1969 cookbook alongside my desire to avoid food waste. Plus, a big love for the cookery show Ready Steady Cook. So, the meals must be FAST to prepare!
In this particular Tuesday leftover meal, we are talking about homemade baked beans on toast. A homemade tomato sauce cooked with some tinned haricot beans. Served over warm fresh bread made in the bread maker.
I had a look in the bottom of my fridge and found:
- 2 half used onions
- 3 large tomatoes
They are just perfect for making homemade baked beans with. You can just throw them into the Dutch Oven and cook them for a couple of minutes without oil. Then take them out, blend them and then pour your tomato sauce back into the Dutch Oven. Add your haricot beans and you have homemade baked beans.
I have gone a little kitchen gadget crazy in this recipe and have used the following kitchen gadgets:
- The Blender – for quickly blending up my tomato sauce
- The Airfryer – for quickly toasting the just cooked bread
- The Dutch Oven – for making the homemade beans
- The Bread Maker – for making the fresh bread loaf
In many of my recipes I use just one gadget but today to make everything fast I needed four of them! The good thing is that all four of them are easy to clean, so it wasn’t like using a food processor or an old baking tray in the oven, when it takes all night afterwards to get everything clean.
Homemade Baked Beans (from leftovers)
I have to say now that I hate cans of Heinz Baked Beans. I also hate shop bought cans of soup, hotdogs from the can, spaghetti hoops from a can and don’t get me started about how disgusting vegetables are from a can.
I get why people buy them. It’s all about convenience. I mean can poured into dish. In the microwave for 2 minutes. Served with a slice of bread. EASY.
But the problem is that those cans are full of salt, sugar and additives and are really bad for you.
But if you got some dried beans and then made a homemade tomato sauce, it is so time consuming, so I came up with an in between. Still using canned foods but healthier ones, throwing in some fresh tomatoes and hey presto you have amazing homemade baked beans that you would be proud of. There is also little prep involved, and it makes such a huge portion, you can freeze the rest for later or have them for lunch the day after.
Homemade Baked Beans is priced as follows:
- Haricot Beans = 1,68€
- Onions = 0,10€
- Tomatoes = 0,41€
- Bread Maker Bread = 0,45€
- Tinned Tomatoes = 0,42€
- Cheddar Cheese = 0,28€
- Seasoning = 0,03€
- Total Cost = 3,37€
- Per Serving = 0,330€
Prices may adjust from country to country, but these are the prices we paid in Portugal, based on 10 people sharing. It made a really big batch for lunch and was enough for 2 big servings for the 5 of us. If you’re in the US then this works out at approximately $4.06 or $0.40 per serving.
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Homemade Baked Beans Recipe
Ingredients
- Dutch Oven
- Airfryer
- Bread Maker
- Blender
- Bread Maker Bread
- 1 Medium Onion
- 3 Large Tomatoes
- 2 Cans Haricot Beans
- 1 Can Tinned Tomatoes
- 1 Tbsp Mixed Herbs
- Salt & Pepper
Instructions
- Dice your onion and fresh tomatoes and place them into your Dutch Oven. On a medium heat, cook them until the tomatoes are soft.
- Once the tomatoes are soft place the onion and tomatoes into the blender along with a can of tinned tomatoes and blend until smooth.
- Pour the mixture back into the Dutch Oven.
- Drain your 2 cans of haricot beans and add it to your one pot. Add the seasonings and bring to the boil.
- Slice your bread and warm it up a couple of slices at a time for a minute at 180c/360f. Add a layer of butter if you wish or a lower calorie option would be a small amount of soft cheese.
- Cover the toast in your homemade baked beans, then add grated cheese and serve.
Notes
When you bring the homemade baked beans and the tomato sauce to the boil, make sure you stir it regularly to stop it from burning. I always put my homemade bread on a few hours before I start cooking, then it has time to be freshly cooked for when I prepare the beans.
These homemade baked beans can be frozen for later. Simply pour into a freezer bag when cool and then freeze for another day. Or you can keep them in your fridge for up to 3 days instead. Because I was working with old leftovers I used 1/3 of a red onion and ½ of a white onion. But if you are not with leftovers, then peel one medium white onion instead.
Nutrition
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