Commissioned by Redmond.
These baked beans are really easy, but also good for you. A simple list of store cupboard ingredients are quickly turned into a nourishing meal with a fresh, deep flavour that you can’t get with store-bought.
This is lovely with fresh bread, salad, rice, quinoa or other grains. Making your own baked beans is simple and I like that you can control the sugar and salt – perfect for kids. Children can be a bit picky, but mine definitely prefer these homemade baked beans to the ones from the supermarket.
I made this recipe with dried haricot beans, but if you are in a rush you can easily use tinned beans. I added turmeric to this recipe as they give a subtle earthy flavour and have a whole host of health benefits.
You can make this recipe in a pot on the stove or in a slow cooker, but I made it in a REDMOND multicooker, which is the fastest and easiest way. Simply add the ingredients, press the buttons and in half an hour you have beans that have a lovely slow-cooked flavour, without waiting hours for them in a slow cooker. If you make them on the stove, you’ll need to watch that they don’t scorch on the bottom of the pan and gently stir them frequently – just be careful that the beans don’t get broken up.
- 300g dried haricot/navy beans, soaked overnight in cold water (or 2 x 400ml (14 oz) tins of haricot /navy beans, drained and rinsed)
- 2 x 400ml (14 oz) tins of chopped tomatoes
- 2 tbsp tomato puree
- 2 tbsp brown sugar
- 1 vegetable stock cube, crumbled
- ¼ teaspoon ground turmeric
- salt and pepper, to taste
- If using dried beans, drain and rinse the soaked beans. Place them in the bowl of the multicooker with boiling water to cover. Set the machine to 'Quick Cook' for 40 minutes. Drain and rinse the beans when tender.
- Clean the bowl of the multicooker and add all ingredients, including the cooked or tinned beans. Stir gently and set to ‘Stew’ function for 30 minutes.
- If using dried beans: drain and rinse the soaked beans, then put in a large pan of water to cover and bring to the boil. Drain then return to the pan, cover with water and boil for about an hour or until tender. Drain and rinse.
- Add all ingredients, including the cooked or tinned beans, to a large pan over a medium-low heat. Bring just to the boil, reduce the heat and simmer gently for 30 minutes. Check frequently so it doesn't scorch and stir gently so as not to break up the beans. It may be necessary to add water to stop it from scorching.
I’ve had my REDMOND Multicooker for nearly a year now and I must say that it is a very well-used gadget in my house. We use it for fridge-clearing stews, soups, hot salads and baked porridge.
You can read my full multicooker review, but the best way to describe it is as a fast slow cooker. It heats from 360 degrees, so you get that lovely slow cooked flavour and texture, but super quick!
Not only that, but the multicooker can perform loads of other functions at the press of a button. It can deep fry, make yogurt, boil pasta, bake bread, steam puddings, make chips, brown meat, steam vegetables and much, much more. It can even bake cakes. I can make loads of different types of dishes, plus it’s really quiet and compact.
You can add the ingredients and set the machine to have them cooked at a certain time, like the morning or when you get home from work, plus if you don’t get to it when it finishes, it will automatically start the ‘keep warm’ function.
Disclosure: This post was commissioned by Redmond. I use a Redmond MRC-M4502E, which is currently available for approximately £98.