Somehow (Canadian) Thanksgiving snuck up on me this year. With the recent balmy weather and let’s be honest, no events that necessitate bringing a Thanksgiving dish this year, it has barely crossed my mind. All of a sudden a long weekend is upon us as we scramble to do all.the.things over the next few days.
Still thankful? Absolutely.
This tomato-heavy baked bean recipe is actually not baked at all, using the stovetop to keep an easy eye on the pot of simmering beans. Enjoy your saucy beans all week and if you really want to eat them British-style. use them to smother a piece of crisp toast.
What is your favourite way to eat baked beans?
Other versions of baked beans shared previously:
I am sharing this with Meat Free Mondays.
British-Style Baked Beans
Inspired by Deliciously Ella
2 cloves garlic, peeled and crushed
28 oz can crushed tomatoes
1 date, pitted and chopped
1 tsp dried thyme
1/4 cup tomato paste
3 cups cooked pinto beans
1 tsp Worcestershire sauce (use a vegan version) — not a classic ingredient but tastes great!
salt and pepper, to taste
1. In a large skillet, over medium heat, heat the garlic, crushed tomatoes, date and thyme. Raise to high and bring to a boil. Reduce heat, cover and simmer for 30 minutes.
2. Add tomato paste, beans and Worcestershire sauce and cook for another 10 minutes, until warmed through as well as thick and saucy. Season with salt and pepper.