- 1 Jar Ally’s Tomato-Free Sauce
- 1 Can Haricot Beans
- 25g butter
- 25g Plain Flour
- Half a pint of vegetable stock
Gently melt the butter in a saucepan and add the flour to create a roux. Cook the flour and butter mixture stirring continuously for approx 3 mins then gradually add the stock whilst continually stirring until you have a smooth silky golden mixture.
Add the Ally’s Tomato-Free Sauce and the drained beans to the saucepan and bring to the boil. Turn down to simmer and cook until the beans are soft.
Baked beans; Done! (I got “I love it! Thanks Dad!” from my four year old daughter for these 🙂 )
For a spicy alternative, try adding curry spices, or chopped chorizo. Scrummy!
Also, try replacing the haricot beans with large butter beans for Giants Baked Beans 😀
NOTE: If you are using dried beans, please be sure to soak the beans in cold water for at least 8 hours prior to cooking, and be aware that they will take a lot longer to cook (the best way to cook the dried beans to use a casserole dish in the oven and bake for up to two hours, stirring every 20-30 minutes and adding extra water if necessary to prevent it from drying out).