Homemade Oven Roasted Baked Beans, a luxurious breakfast or side dish recipe that’s super easy to prepare at home!
I’m on a bit of a brunch roll at the moment, we recently had these Acai Breakfast Popsicles and this Ultimate Vegan Breakfast Burrito. Now we’re onto baked beans…
This is such a simple recipe, you pretty much throw everything in a roasting tray and let it do it’s thing in the oven. All those wonderful, rich tomato flavours intensify and soak into the beans, creating a super fresh, protein rich vegan breakfast you can enjoy on a lazy Saturday.
Homemade Oven Baked Beans
Homemade Oven Roasted Baked Beans, a luxurious breakfast recipe that’s super easy to prepare at home!
Servings: 8 portions
Ingredients
- 2 Red Onions
- 3 Cloves of Garlic (peeled)
- 1 Red Chilli (de-seeded)
- 1 tbsp olive oil
- 1 tsp Smoked Paprika
- 1 tsp Chilli Flakes
- 1/2 tsp Ground Cumin
- 1 jar (700ml) Tomato Passata
- 2 (400g/14oz) tins Pinto Beans (or borlotti beans)
- 2 tbsp Balsamic Vinegar
- 1 tsp Molasses
- 4-5 sprigs Fresh Thyme
Instructions
- Preheat the oven to 170°C.
- Dice the onion, and finely chop the chilli and garlic. Place into a large, oven proof roasting tray, mix with the olive oil and spices, cover with foil and roast for 20 minutes.
- After 20 minutes, remove from the oven, add the rest of the ingredients to the roasting tray and stir thoroughly.
- Roast for another 45 minutes, uncovered this time, then take out of the oven and stir. If needed, add up to 1/4 cup of water to thin out the sauce.
Notes
Store in the fridge in an airtight container for up to 5 days, or freeze for up to 3 months. Reheat thoroughly before serving
