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Bloody Mary baked beans


Serves: 4-6
timePrep time: 20 mins
timeTotal time:
Bloody Mary baked beans
Recipe photograph by Ant Duncan

Bloody Mary baked beans

These homemade baked beans are packed with flavour from Worcestershire sauce and Tabasco. Serve on toast or with a baked potato

Serves: 4-6
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
393Kcal
Fat
6gr
Saturates
1gr
Carbs
56gr
Sugars
26gr
Fibre
23gr
Protein
17gr
Salt
0.2gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 1½ tbsp olive oil
  • 1 large onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 red pepper, finely chopped
  • 2 garlic cloves, crushed
  • ½ tsp smoked paprika
  • 1 tbsp tomato purée
  • 2 x 500g cartons passata
  • 3 x 400g tins beans, rinsed and drained (we used kidney, cannellini and borlotti beans)
  • 2 tbsp dark brown sugar
  • 1 tsp Worcestershire sauce - use a vegetarian alternative to Worcestershire sauce (eg Henderson’s Relish) if required
  • ½-1 tsp Tabasco, to taste
  • celery salt, to taste (optional)
To serve
  • toast or baked potatoes - use gluten-free bread if required
  • finely chopped chives (optional)

Step by step

Get ahead
The baked beans will keep for up to 4 days in the fridge, or can be frozen. Reheat with a splash of water until piping hot.
  1. Preheat the oven to 190°C, 170°C, gas 5.
  2. Heat the oil in a large saucepan or deep lidded frying pan, add the onion, celery and pepper and cook, covered, for 8-10 minutes over a medium-low heat until softened. Add the garlic, smoked paprika and tomato purée, and then cook for 1-2 minutes more, stirring.
  3. Mix in the passata, drained beans, sugar, Worcestershire sauce and Tabasco. Season to taste with celery salt (or sea salt, if you prefer).
  4. Transfer everything to a large, wide ovenproof dish (about 3 litre capacity), cover with foil and bake for 45 minutes, stirring halfway. Serve the spicy beans on toast or baked potatoes, scattered with chopped chives if you like.

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