British-ish No-Bake Beans
1 Tbsp extra-virgin olive oil
1 onion, diced
1 clove garlic, minced
1 Tbsp tomato paste
1 bay leaf
1 tsp smoke paprika
½ tsp ground coriander
1/8 tsp nutmeg
2 cups diced butternut squash
1 cup no-salt-added tomato puree
2 15 oz cans no-salt- cannellini beans, drained and rinsed
1 Tbsp Worcestershire sauce
1 Tbsp whole-grain mustard
1 Tbsp maple syrup or brown sugar
½ tsp kosher salt
- In a large, heavy pot or pan over medium heat, heat the oil until shimmering. Sauté the onion until lightly browned, 5-7 minutes.
- Stir in the garlic, tomato paste, bay leaf, paprika, coriander, and nutmeg. Cook, stirring constantly, until the tomato paste colors the oil, about 1 minute.
- Add the squash, tomato puree, beans and 1 1/4cups water. Bring to a boil, then simmer until the sauce is glossy and the squash and beans are tender, 5-7 minutes.
- Stir in the Worcestershire sauce, mustard, maple syrup and salt. Serve warm or cold.
Nutrition per serving (3/4 cup): Calories 150; Fat 4.5g; Carbohydrates 22g: Protein 4.5g; Sodium 275mg.
Recipe adapted from: NutritionAction Newsletter. The Healthy Cook. Chef Kate. Center for Science in the Public Interest. November 2022.
Stay in touch with the conversation, subscribe to the RSS feed for comments on this post.