Veggie-Loaded Baked Beans
These veggie-loaded baked beans are quick to make and perfect to batch-bake for breakfasts and lunches. They freeze well and taste delicious, as well as being gluten free, sugar free, and vegetarian (with a vegan option).
Healthy breakfasts and lunches can be a pain in the bum to get on the table.
A tin of beans and a slice of toast look pretty good on those days. And, to be honest, you could do much worse than some no added sugar beans and wholegrain bread.
I have 100% done that many a lunchtime and keep some of those tins in my cupboard most of the time for exactly those days.
But, what if you could have all of that ease, flavour and enjoyment from the kids, and get in a couple of extra veggies in the process?
What if you could know all of the ingredients that had gone in there, and avoid aluminium cans and additives or modified starches?
And what if you could have all of that from just a few mins of prep to make yourself a big old batch that freezes perfectly and defrosts or cooks through in minutes for quick breakfasts and lunches?
These veggie-loaded baked beans are packed with sweet, delicious flavours, and are also packed with veg!
They are:
- gluten free
- sugar free
- vegan (see notes in recipe)
- veggie-loaded
- low carb
- versatile
We love them poured over wholegrain sourdough toast or a baked potato (or even a baked sweet potato for extra veg!). They are great for anytime of day, and are so easy, the kids can help you make them.
Chop your veg, then get your kids to:
- stir the veg in the pan (carefully, and with supervision – my kids have been able to stir food in hot pans without incidents since they were 2, you can start younger than you think!)
- help you add all of the ingredients in and slowly turn the heat down to simmer
- taste (when you’ve let it cool on the spoon a little) and help you decide whether to add any more seasoning or flavours
These veggie-loaded baked beans are quick to make and perfect to batch-bake for breakfasts and lunches. They freeze well and taste delicious, as well as being gluten free, sugar free, and vegetarian (with a vegan option).
- 2 courgettes (zucchini), finely diced
- 2 carrots, finely diced
- 1 onion, finely diced
- 400 g (14 oz) tin chopped tomatoes or passata
- 3 tbsp tomato puree
- 1 tbsp Worcestershire sauce, optional (contains sugar and is not vegetarian/vegan but adds great flavour!)
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1 tbsp apple cider vinegar, optional
- couple of drops of liquid stevia to taste, optional
- salt & pepper, to taste
- 2 x 400g (14 oz) tins (or 3 cups cooked) drained and rinsed white beans (haricot beans are traditional, but cannellini work well here, too, and butter beans make a fun "giant" version)
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Heat a decent glug of olive oil or butter in a large frying pan and gently fry the courgettes, carrots and onion over medium heat until softened (about 10 minutes).
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Add the rest of the ingredients except the beans and bring to the boil, then turn down the heat and simmer for about 10 minutes, or until thick and everything is cooked through, adding the beans for the last 3-4 minutes. Taste and add more seasoning and flavours if you feel it needs it.
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To freeze, allow to cool completely, then freeze in portions in airtight freezer-safe containers or freezer bags. Thaw overnight in the fridge then heat through, or defrost in the microwave from frozen until piping hot and serve straightaway.
In need of more breakfast inspiration? Check out our breakfast recipes here.
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