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stovetop baked beans in bowl and on toast by sneaky veg

Homemade stove top baked beans

Mandy Mazliah
An easy recipe for homemade stove top baked beans with hidden vegetables. No baking required. Suitable for vegetarians and vegans.
4 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Lunch
Cuisine British
Servings 6
Calories 249 kcal

Ingredients
 
 

  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 2 cloves of garlic finely chopped
  • 1 yellow pepper diced
  • 1 teaspoon mustard powder
  • 1 teaspoon oregano
  • 1 tablespoon maple syrup
  • 150 g piece of butternut squash roasted or steamed
  • 800 g chopped tomatoes 2 x 400g tins
  • 720 g haricot beans (navy beans) 3 x 400g tins, drained and rinsed.

Instructions
 

  • Heat 1 tablespoon olive oil in a large saucepan and fry one chopped onion over a medium heat until soft.
  • Stir through 2 chopped cloves of garlic, cook for a further minute, then add one diced yellow pepper.
  • Cook for 10 minutes or until the pepper has softened, before adding 1 teaspoon mustard powder, 1 teaspoon dried oregano and 1 tablespoon maple syrup.
  • Stir well then add the 150g cooked butternut squash and 2 x 400g tins of chopped tomatoes. Blend until you have a smooth sauce - I find a hand held stick blender is ideal for this.
  • Stir through 3 x 400g tins of drained haricot beans and warm through.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 249kcalCarbohydrates: 45gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 193mgPotassium: 893mgFiber: 15gSugar: 7gVitamin A: 2859IUVitamin C: 57mgCalcium: 154mgIron: 5mg
Keyword stove top baked beans
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