Baked Beans Refined Sugar Free, Salt Free

Name: Baked Beans Refined Sugar Free, Salt Free
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Ingredients: 2 Tins Unsalted Butter Beans; 1 Large Onion; 2 Cloves Garlic; 2 Tablespoons Unsalted Tomato Purée; 1 Tin Tomatoes; 200 ml Water; 4 Medjool Dates (or 2 tablespoons maple syrup); 1 Teaspoon Smoked Paprika; 2 Teaspoons Apple Cider Vinegar or red wine vinegar; 1 Teaspoon Tamarind Paste or 2tsp lime or lemon juice

Not rated yet 6 Comments Published Oct 12, 2015 Updated Jun 02, 2023

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Baked Beans are one of those dishes that the majority of kids just love and are a staple convenience food in both Ireland and the UK. There is so much sugar and salt in the store bought cans that I no longer include them in my weekly shop (much to my kids dismay). I decided to use butterbeans for this recipe because they are much easier for little ones to pick up as opposed to the haricot kind.

I started with a good tomato base sauce, then slowly added spices, a little apple cider vinegar and finally added my beloved medjool dates one at a time until the sweetness was just right. The preparation takes only 15 minutes and I normally make a few batches so that they are always in the freezer ready to go. When they are baked in the oven for a few hours the taste changes again into a rich delicious concoction of yumminess. My three kids love them and today we had them for dinner with roasted potato wedges and eggs 🙂

Baked Beans Refined Sugar Free, Salt Free

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Prep: 15

Cook: 2

Total: 2 15

Servings: Baby Portions

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These baked beans are a brilliant dish for little babies as they are easy to manage and they taste delicious. Homemade Baby Food and baby weaning recipe.

Ingredients

2 Tins Unsalted Butter Beans
1 Large Onion
2 Cloves Garlic
2 Tablespoons Unsalted Tomato Purée
1 Tin Tomatoes
200 ml Water
4 Medjool Dates or 2 tablespoons maple syrup
1 Teaspoon Smoked Paprika
2 Teaspoons Apple Cider Vinegar or red wine vinegar
1 Teaspoon Tamarind Paste or 2tsp lime or lemon juice

Method

Preheat oven to 160ºC.
Heat oil in your frying pan and then gently fry your onions over a medium heat until golden. This takes approximately 8 minutes. Stir them often and then add the garlic. Cook for a further 2-3 minutes until soft but not browned.
Add the tomato purée, tin of tomatoes and 200ml of water to the pan and stir well.
Transfer your mixture to your blender, add the medjool dates and purée everything until it is completely smooth. (If you don’t have a high speed blender you might want to soak your dates in warm water for about an hour before hand).
Pour the mixture into a deep oven dish and add all your remaining ingredients. Give it all a good stir to completely combine.
Bake in the oven for about 60 minutes, then remove from the oven stir in another 200ml of water and then bake for another 60 minutes. (2 hours in total).
Remove from the oven and leave to cool before serving. If the sauce is a little thick you can add more water at any time.
Serve with home made brown bread soldiers.

Recipe Notes & Tips

When freezing I put them into a mini muffin tin to portion them out, then wrap the tin in cling film and freeze. After a few hours when they are fully frozen I pop them out of the tin and put into little freezer bags. To defrost, leave out about 2 hours before serving. The portions are small and defrost really quickly. Reheat in a microwave covered to prevent drying out for 30 seconds.

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Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.