Recipe: Mini Foodies Baked Beans
Recipe supplied by Cafe Des Amis
When we spoke to Lyndsey from Cafe Des Amis recently, she shared this fab recipe for you to try at home along with some hacks to ‘adult it up’. It’s a popular one with the children at our Raised in Bristol nurseries. Last weekend Thea had a go at cooking this dish for her weekend brunch and it was delicious!
Serves: 10 toddler portions or two toddler and two adult meal portions.
Ingredients
1 large onion
4 cloves garlic
1 tsp paprika
2 tins chopped tomatoes
5 dates
2 tins mixed beans in water
4 salad tomatoes
We got most of the ingredients for this recipe at the fabulous Sweet Mart on St Marks Road in Easton as well as a nice sourdough loaf to serve it with from the East Bristol Bakery.
In this recipe you use tomatoes as liquid instead of oil and dates instead of sugar.
Method
Chop up onion, garlic, dates and fresh tomato (We use fresh tomato instead of oil as liquid, so add a little extra spoon of water if too dry)
Cook on medium low, in a pan, until the onion is soft.
Add two tin of chopped tomato and paprika into the pan
Take off the heat and use a hand blender to make a smooth sauce
Drain beans add to sauce and simmer for 15 minutes.
Remove your toddler portions, we use a general serving / mixing spoon as a guide for a toddler serving size. When cool, it can be frozen and reheated as required.
We served it with a nice slice of toasted sourdough and a boiled egg!
To ‘adult it up’ for great Boston Beans…
Why not try adding:
chopped red chilli
1 tbsp balsamic vinegar
1/2 tbsp Worcestershire sauce
1 tbsp brown sugar
1 tsp English mustard
250g bacon lardon or marinated tofu
Read our Journal entry with Lyndsey Co-director of Cafe Des Amis to find out more about the food that she and the team provide for the children at our nurseries as well as a little more about her, Glenn and the Cafe Des Amis story as a whole here.
Keep an eye out over the coming months as Lyndsey and the team have given us more of the children’s favourite recipes from the nurseries for us to share with you here on our Journal.
