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Recipes Recipe Types BLW Recipes 12 Months+ Baked Beans Refined Sugar Free, Salt Free

Baked Beans Refined Sugar Free, Salt Free


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

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 minutes
Cook: 2 hours
Total: 2 hours 15 minutes
Servings: 24 Baby Portions
(Hover over # to adjust)
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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. 

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.
Dairy Free Freezer Friendly Recipes BLW Recipes 6-9 Months Nut Free Lunch Make Ahead Recipes Baby Finger Foods Slow Cooker Recipes Vegetarian Gluten Free BLW Recipes 12 Months+ Recipes for Fussy Eaters Vegan Beans and Lentil Recipes BLW Recipes 9-12 Months Lunchbox Winners Egg Free Quick and Easy Recipes

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

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Leave a comment:

Paola Bosello
5.9.2017

Hi Aileen, I hope you’re well. I love this recipe and would like to try it. Where can you get unsalted tomato puree and the Medjool dates? Thank you 🙂

Margit Alexy
12.8.2017

How much is in your tins of beans and tomatoes? I live in Germany and quantities here might be different. Thanks!

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