Homemade Baked Beans with No Carrots or Onions

Homemade Baked Beans with No Carrots or Onions

Recently I took my son Ted (who is six) to see our family Homeopath, Dawn Waterhouse. I have been visiting Dawn on and off for about 6 years. Ever since Ted was a baby. We first went to see Dawn when Ted had reflux. I know a lot of people are against this type of natural medicine but I have seen Ted’s health improve within days of taking Dawn’s remedies.

On a previous visit we made in the last few months Dawn asked Ted to give up carrots and onions for a few months. So we did. I really enjoy making my Homemade Baked Beans but the original recipe includes carrots and onions. Now I’m not one to let a little hurdle get in my way. So I decided to try my recipe with different vegetables. The results were amazing and it meant that we could all still eat this dish. It was that good I decided to share it with you too.

Do you enjoy beans and what do you eat yours with? Let me know in the comments below and please don’t forget to like and follow me.

Homemade Baked Beans with No Carrots or Onions

Serves 4

Equipment

  • Sharp knife
  • Chopping board
  • Large saucepan
  • Wooden spoon
  • Teaspoon
  • Nutribullet or blender
  • Colander

Ingredients

  • Tomatoes x 1 tin 400g
  • Garlic x 2 – 4 cloves
  • Courgette x 1
  • Butternut Squash x 200g
  • Celery x 1 sticks including the leaves (if possible)
  • Tomatoes x 2 400 g tins
  • Brown rice flour or chickpea flour x 4 tbsp
  • Tamari x 2 tbsp
  • Tomato puree x 1 tbsp
  • Chicken or vegetable stock x 250ml
  • Salt and Pepper to taste
  • Haricot beans x 2 tins 400g
  • Salt and pepper to taste
  • Oil for the pan

Method for the hob.

  • Start by peeling (except celery) and chopping all the ingredients into small pieces.
  • Next put the saucepan on a medium heat.
  • Pour the oil into the pan and wait for it to heat up.
  • When hot enough, add the chopped vegetables to the saucepan.
  • Fry these for a good 5 – 10 mins until the vegetables are very soft.
  • Add the tomatoes, tomato puree, tamari and chicken or vegetable stock.
  • Bring to the boil and then turn down the heat.
  • Leave to simmer for a good forty minutes.
  • Turn the heat off and leave to cool for about 30 minutes.
  • Place the cooled vegetables and stock in the food processor or use a stick blender and blend all the ingredients together until it becomes smooth.
  • Then add the brown rice flour, smoked paprika and mild or hot chilli powder and blend again.
  • Pour the smooth mixture back into the sauce pan, if using a food processor.
  • Finally add the haricot beans and ensure the pan is on a gentle heat, to cook the beans for approx 20 mins.
  • Preheat the oven to 180° and put the baking tray in to heat up.
  • Once the oven has preheated, remove the baking tray and put the sweet potato on it.
  • Rub as much salt as you like over the sweet potato and place back into the oven for an hour or until the potato is cooked.
  • Once the potato is soft, remove from the oven and add the amount of beans required for the dish.
  • Then serve when you are ready.
Homemade Baked Beans with No Carrots or Onions

Homemade Baked Beans with No Carrots or Onions was a big hit with my husband, Howard and myself. Ted on the other hand isn’t really a fan of the beans with carrots and onions. I thought he might like these ones but I don’t think he did. They are very kid friendly but just not on my son, sadly! They are great with part of a bigger meal too. Plus any leftovers can be frozen and eaten on another occasion. You could make double the amount too. However you decide to eat this dish, as always, please enjoy. Thank you xxx