Baked Butter Beans. Vegan and gluten friendly!

Baked Butter Beans. Vegan and gluten friendly!

Yum! Can I just leave it at that! 😛 🙂 These are flavourful, warming and moreish! DEGF as usual (Dairy. Egg. Gluten. Free.) and perfect for these chilly nights which have suddenly jumped up on us!

Oh and before anyone notices… these baked beans aren’t cooked in the oven but on the stovetop! ‘Baked beans’ sounds so much better than ‘braised beans’… but I do have a traditional ‘baked’ baked bean recipe to post soon! 🙂

Gather

  • 1 teaspoon coconut oil
  • 1 medium onion chopped
  • 4 garlic cloves thinly sliced
  • 4 tablespoons tomato puree
  • 500ml boiling water
  • 400g butter beans drained
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon mixed herbs
  • 1 tablespoon maple syrup
  • salt to taste (I used pink Himalayan)
  • Optional fresh basil leaves to serve

Prepare

  1. Melt the coconut oil in a large pan and add the onion. Lightly fry until translucent, then add the garlic and cook until softened.
  2. Stir in the tomato puree and mix with the onions stirring for a couple of minutes.
  3. Carefully add the boiling water mixing with the puree to give a uniform liquid.
  4. Add in the beans followed by the pepper, paprika, herbs, maple and salt.

    Mix well, cover then reduce the heat and simmer for 20-30 minutes. They are ready when you have a lovely thick sauce. Scatter over fresh basil (if using) just before serving.

  5. Enjoy!

Serve & Store

  • Serve as a main meal with your favourite grain (quinoa, rice, millet etc.)
  • Serve as a side to a yummy loaf (or anything else)!
  • Eat cold as part of a mixed salad.
  • Make a selection of mezes such as these and include these beans.
  • Eat with flat bread such as these!
  • Keep refrigerated for up to five days.

Baked Butter Beans

  • Servings: 1-2 as a main
  • Difficulty: medium
  • Print

Gather

  • 1 teaspoon coconut oil
  • 1 medium onion chopped
  • 4 garlic cloves thinly sliced
  • 4 tablespoons tomato puree
  • 500ml boiling water
  • 400g butter beans drained
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon mixed herbs
  • 1 tablespoon maple syrup
  • salt to taste (I used pink Himalayan)
  • Optional fresh basil leaves to serve

Prepare

  1. Melt the coconut oil in a large pan and add the onion. Lightly fry until translucent, then add the garlic and cook until softened.
  2. Stir in the tomato puree and mix with the onions stirring for a couple of minutes.
  3. Carefully add the boiling water mixing with the puree to give a uniform liquid.
  4. Add in the beans followed by the pepper, paprika, herbs, maple and salt. Mix well then reduce the heat and simmer for 20-30 minutes. They are ready when you have a lovely thick sauce. Scatter over fresh basil (if using) just before serving.
  5. Enjoy!

Serve & Store

  • Serve as a main meal with your favourite grain (quinoa, rice, millet etc.)
  • Serve as a side to a yummy loaf (or anything else)!
  • Eat cold as part of a mixed salad
  • Make a selection of mezes such as these and include these
  • Eat with flat bread such as these!
  • Keep refrigerated for up to five days.

No Comments

  • Serena @ foodfulife 17th October 2015 at 13:48

    I love baked beans!!!

    Reply
    • Life Diet Health 17th October 2015 at 15:43

      Hello Serena 🙂 How are you? Baked beans are great… making some more for my mezes for lunch tomorrow! 🙂

      Reply
      • Serena @ foodfulife 17th October 2015 at 16:31

        They really are!!! I am going to make some!!! Enjoy your weekend 🙂

        Reply
        • Life Diet Health 18th October 2015 at 20:11

          Beans for our meze went down well… hope you enjoyed yours! 🙂 Weekend flew past again!

          Reply
  • Delicious Peace of Mind 19th October 2015 at 11:44

    Yum, now I could really go for baked beans, potatoes and tomato sauce dish… Hmmmm…. 🙂

    Reply
  • Sophie33 21st October 2015 at 13:45

    Delicious indeed! x Yummm!

    Reply
  • Mixed Mezes… Vegan and Free From | Life Diet Health 23rd October 2015 at 20:52

    […] have chickpea bites, herbed olives, baked butter beans, red pepper houmous, chunky guacamole and vegetable spring rolls (see photo at bottom). A delicious […]

    Reply
  • Brooke Ridgeway 26th October 2015 at 13:38

    Yum, sounds delicious! And I love the term gluten friendly. 😉

    Reply
    • Life Diet Health 26th October 2015 at 20:47

      Thanks Brooke 🙂 Don’t you just love trying to make things gluten friendly? 😛 🙂

      Reply

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