Monday, March 12, 2018

Klunker's British baked beans

Klunker's British baked beans

This is my version of British baked beans.  Easy to make, and delicious to eat.  Great both cold, and hot.  I hope you enjoy.


2 14.5oz. cans no salt white navy beans, drained but not rinsed
1 large yellow onion, peeled, chopped small

3 cloves garlic, peeled, minced
1 large rib celery, chopped small
1 medium carrot, peeled, shredded or chopped small
3 tablespoons no sugar ketchup
16 oz. can/box of no salt tomato sauce

1 tablespoon maple syrup or date syrup 
1/2 teaspoon vegan Worcestershire sauce

Salt and pepper to taste (do not add until after cooking)

You will also need:
A large saute pan 
A large casserole dish
A wooden spoon to stir recipe
Time to make the recipe


-Preheat the oven to 350°F/176°c
-Prepare all of the ingredients, and have them ready.

-Place your large saute pan on the stove, and preheat over medium heat.
-Add the onions, garlic, celery, and carrots.
-Saute for 10-15 minutes, or until the onions and celery are soft and translucent.

-When the onions and celery are soft, add the tomato sauce, ketchup, maple/date syrup, and Worcestershire sauce.
-Stir well to mix all ingredients.

-Cook for another 5 minutes, stirring often.  

-After 5 minutes, add the drained beans, and stir until well mixed.
-Cook for 5 minutes more, stirring often (carefully so you don't break up beans)

-Add the bean mixture to your casserole dish, and spread out evenly.

-Place in hot oven, uncovered for 35-40 minutes.
-After 35-40 minutes, remove from oven, and let rest for 10 minutes.

-After cooling for 10 minutes, you are ready to eat.  This is great for breakfast with toast, lunch as a side, or dinner.  I love them both cold and hot. 
I hope you try this recipe, enjoy it, and share with family and friends.