© J Sainsbury plc 2020
Better than baked beans
There is something satisfying about making a meal that's simple, cheap and tasty. For toddlers and adults, serve the beans on a jacket potato with some grated cheese
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Ready in 40 minutes
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Cooking time 30 minutes
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Prep time 10 minutes
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Serves 3 (or 2 adults and 2 toddlers)
Ingredients
- 1 onion
- 1 clove garlic
- 2 carrots
- 1 celery stalk
- 1 tbsp vegetable oil
- 400 g carton chopped tomatoes
- 1 tbsp tomato purée
- 1 fresh rosemary stalk (optional)
- 1 pinch of ground sweet paprika (optional)
- 400 g tin cannellini beans, drained and rinsed
- 400 g tin butter beans, drained and rinsed
Method
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1
Peel and finely chop the onion, garlic and carrots along with the celery – they don't have to be too fine if you are going to blend the sauce later.
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2
Heat the oil in a heavy-based pan, add the onion, carrots, celery and garlic and cook gently for about 10 minutes until soft.
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3
Add the chopped tomatoes, tomato purée, sugar and rosemary or paprika. Cook for about 10 minutes, until the sauce has thickened slightly.
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4
You have the choice to leave the sauce chunky with bits of carrot, celery and onion or you can give the sauce a quick whizz with a handheld blender or food processor until smooth.
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5
Add the beans to the sauce and cook for another 10 minutes until heated through.
Cook's tip: for little ones, you can squash the beans and mix with mashed potato or baby rice.
