Backcountry Baked Beans

Backcountry Baked Beans

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These are nothing like the Heinz baked beans you may be used to (which could be a good or bad thing depending on your preferences!). I've taken inspiration from my roots in the U.S.A., where baked beans are typically made with bacon and molasses for a smokey sweet luxurious effect. I left out the bacon and replaced it with kombu, a nutritious seaweed that tenderises the beans and adds extra umami to the sauce. I also dialled back the molasses and omitted any added sugar to keep these on the savoury side. Serve with eggs, toast, potatoes, or other favourite baked bean add-ons (I personally love a few spicy Mexican pickles). 

  • Serves 1
  • 292 Calories
  • Vegan, Gluten-Free
  • Ingredients: haricot beans, onions, tomato paste, kombu, blackstrap molasses, dry mustard, sunflower oil, salt, pepper
  • Cooking method: Just add boiling water
  • Cooking time: ~10 minutes
  • Bring your own: eggs, toast, it's up to you!

Nutrition info: 260 Calories; 8g Fat; 40g Carbs; 11g Protein