- Preparation time
- 5 mins
- Cooking time
- 15 mins
- 2 people
- Meal course
- Posted by
- Posted on
- January 3, 2017
Baked beans are a much-loved British legacy. My favourite comfort food is oven-baked potatoes (called jacket potatoes in the UK) topped with baked beans and grated cheese. A humble dish yet I have never tire of its simplicity and capacity to bring solace on even the most darkest of days.
This particular recipe, adapted from Great British Chefs is packed with flavour and ready in no time. It’s vegetarian and can easily be made into a vegan gluten-free dish by omitting the Worcestershire Sauce.
- Add the tomato puree, paprika, sugar, soy sauce and Worcestershire sauce and mix until the sugar melts and it forms a paste.
- Next add the beans, mix well to coat before adding the passata sauce and thyme, stir again and let simmer over a low flame for 5-10 minutes letting the flavours to infuse.
- Season and serve warm on top of toast or within a baked potato.