Baked Beans Refined Sugar Free, Salt Free25th Feb 16 | Family
When you make home made baked beans you will never go back! They are full of only the best, natural ingredients and make an ideal snack for even the fussiest of little ones.
This is a really quick recipe to prepare and is then slow cooked allowing the sauce to deepen and become rich and sticky. I used butterbeans which are readily available in all supermarkets (I get mine in Aldi). They are a perfect size for little babies starting out baby led weaning as they are not too small and easy for them to pick up.
The sauce is creamy, smoky with a little bit of zing and the kids just love it especially on toasted soldiers.
I make a super big batch each time (just quadruple the ingredients), then portion into either a mini muffin tin for small babies or a regular muffin tin for the older kids. Wrap the tray in cling film, freeze and after a few hours just pop each one out and place into freezer bags for storage. To defrost leave out for a couple of hours before serving and gently reheat in a saucepan for a few minutes or alternatively covered in a microwave for 30 seconds. Stir well before serving.
What goes in...
2 Tins Unsalted Butter Beans
1 Large Onion
2 Cloves Garlic
2 Tablespoons Unsalted Tomato Purée
1 Tin Tomatoes
4 Medjool Dates
1 Teaspoon Smoked Paprika
2 Teaspoons Apple Cider Vinegar
1 Teaspoon Tamarind Paste (or juice of 1/2 a lime)
How to make it…
1. Preheat oven to 160ºC.
2. Heat oil in your frying pan and then gently fry your onions over a medium heat until golden. This takes approximately 8 minutes. Stir them often and then add the garlic. Cook for a further 2-3 minutes until soft but not browned.
3. Add the tomato purée, tin of tomatoes and 200ml of water to the pan and stir well.
4. Transfer your mixture to your blender, add the medjool dates and purée everything until it is completely smooth. (If you don’t have a high speed blender you might want to soak your dates in warm water for about an hour before hand).
5. Pour the mixture into a deep oven dish and add all your remaining ingredients. Give it all a good stir to completely combine.
6. Bake in the oven for about 60 minutes, then remove from the oven stir in another 200ml of water and then bake for another 60 minutes. (2 hours in total).
7. Remove from the oven and leave to cool before serving. If the sauce is a little thick you can add more water at any time.
8. Serve with home made brown bread soldiers.
Aileen Cox Blundell is a mother of three and owner of Baby Led Feeding. The philosophy behind Baby Led Feeding is simply that cooking and eating both should be delicious fun. With healthy, refined sugar free and nutritious bite sized meals babies can feed themselves, it creates a positive relationship with food, right from the very start.