BAKED BEANS
Homemade Baby-Friendly Baked Beans
A simple homemade take on baked beans with no added salt or refined sugar, but still with that lovely sweetness you’d expect from classic baked beans.
This makes 2 tins of beans!
Ingredients
100g carrot
75g onion
2 garlic cloves
Knob of butter
1 x 400g tin chopped tomatoes
100ml water
70ml pear, apple & banana purée — I simply used a baby food pouch
2 x 400g tins cannellini beans, drained and rinsed
40g butter
25g plain flour
METHOD
1. Make the veggie base
Add the carrot, onion and garlic to a food processor and blitz until very finely chopped.
Melt a knob of butter in a saucepan, add the vegetables and cook gently until completely soft.
2. Make the tomato sauce
Add the chopped tomatoes and 100ml water. Simmer gently for 10–15 minutes, allowing everything to soften and the flavours to develop.
Transfer back to the food processor and blitz until as smooth as possible.
3. Add the sweetness
Stir in 70ml pear, apple & banana purée. This gives the sauce that little touch of sweetness without needing to add sugar.
Pass the sauce through a fine sieve for a really smooth baked-bean-style sauce.
4. Add the beans
Return the sauce to the pan and add the drained cannellini beans.
Simmer gently for another 15–20 minutes, stirring regularly so the sauce doesn’t catch. This also gives the beans time to become lovely and soft.
5. Make them creamy
In a separate small pan, melt 40g butter. Remove from the heat and stir through 25g plain flour to form a smooth paste.
Stir this thoroughly into the beans and gently heat until the sauce has thickened and become glossy and creamy.
And presto — homemade baked beans for your Tiny Feaster!
The Tiny Feast Co. — Cook once. Feed everyone.
