Low Sodium Baked Beans
Low Sodium Baked Beans are iron-rich cannellini beans in a yummy hidden-vegetable sauce the whole family can enjoy. Baby & toddler friendly!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mybabyeats.com.
Cooking tools:
- Immersion blender
- Kitchen machine
- Butterfly whisk
- Pot
- Pan
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Kitchen scale
- Colander
- Can opener
- Wooden spoon
Ingredients
- 1 carrot (peeled (Thermomixers: roughly chopped))
- 1 celery ((Thermomixers: roughly chopped))
- 1/2 brown/yellow onion (peeled (Thermomixers: halved))
- 1 garlic clove (peeled)
- 2 large tomatoes (peeled and deseeded (approx. 220g))
- 1 tbs olive oil
- 1 pitted date (soaked (Note 1))
- 1/2 tsp smoked paprika
- 1/4 tsp ground white pepper
- 60 ml salt-reduced or no-salt chicken stock ((Note 2))
- 2 tbs tomato paste
- 1/2 tbs balsamic vinegar
- 2 x 400 g cans of cannellini beans (rinsed and drained (Note 3) )
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