Homemade baked beans recipe

• 1 tbsp sunflower oil
• 1 onion
• 250 g (8.8oz) canned beans such as butter or small white beans
• 1 tsp powdered mustard
• 1 tsp molasses
• 225 g (7.9oz) can chopped tomatoes
• 1 tbsp tomato paste
• 1 tsp dark brown sugar
• 250 ml (8.8fl oz) low-sodium vegetable stock

1. Preheat the oven to 275F.
2. Heat the oil in a heavy ovenproof dish with a lid.
3. Peel and finely chop the onion, add to the oil, and cook over low heat for 1015 minutes, until translucent and soft.
4. Add the remaining ingredients, mix well, and bring to a boil.
5. Remove from heat, cover, and transfer to the oven to cook for 4 hours.
6. Stir occasionally while baking.
7. Store in the refrigerator for up to 3 days, or freeze extra portions in freezerproof containers, label, and use within 1 month.
8. To use from frozen, carefully defrost.
9. Heat through fully before serving.

sunflower oil, onion, beans, powdered mustard, molasses, tomatoes, tomato, brown sugar, vegetable stock

Taken from www.lovefood.com/guide/recipes/47108/homemade-baked-beans-recipe (may not work)