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Baked Beans, Two Ways
[Vegan, Gluten-Free]

AT By: Aisling Tuck

Author Bio

Yummy vegan desserts that keep it simple and delicious. Hey there, I'm Aisling, a 20-year-old Irish... Read More

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Baked Beans, Two Ways [Vegan, Gluten-Free]

Dairy Free

These beans are not your ordinary baked beans! They’re packed with flavor – including herbs, garlic, and lots of rich tomato sauce. Beans are full of protein, so they make for a filling breakfast or lunch that will energize you for the rest of the day. Plus, there are lots... Read More

Ingredients You Need for Baked Beans, Two Ways [Vegan, Gluten-Free]

1 can butter beans/cannellini beans
1/2 can tomatoes
2 tablespoons tomato purée
2 tablespoons balsamic vinegar
1 tablespoon mixed dried herbs
1 teaspoon chili powder (optional)
3 cloves of garlic
2 carrots
1 yellow pepper
Salt and pepper, to taste
Fresh herbs or dukkah for garnish (optional)

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How to Prepare Baked Beans, Two Ways [Vegan, Gluten-Free]

Dice the garlic, carrots, and pepper as small as possible.
Heat the saucepan and firstly fry off the garlic for a couple of minutes, then add in the rest. Cover with a little bit of water, place the lid on, and simmer on medium for 5 minutes.
Add in the chili, herbs, and canned tomatoes. Then, cover and cook for another 5 minutes.
Add in the beans, balsamic, and tomato puree. Allow the sauce to thicken up for 5 minutes. Once the carrots are soft ladle the baked beans onto your toast/potatoes.