Homemade Baked Beans - Grains & Legumes Nutrition Council

Ingredients

• 250g dried cannellini beans (soaked overnight) or 2 x 400g cans cannellini beans
• 5–6 sage leaves, roughly torn
• 4 garlic cloves, roughly chopped
• 3 tablespoons olive oil
• 1 red onion, finely chopped
• 4 large ripe tomatoes, puréed
• 2 tablespoons no-added-salt tomato paste
• 1 teaspoon dried mixed herbs
• 1/2 cup reduced-salt vegetable stock
• 2 teaspoons soft brown sugar (optional)
• 1 tablespoon apple cider vinegar