From our family kitchen

Baked beans

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Line illustration of beans

We’re all keen to cut down on the sugar in our diet and these baked beans are the ideal fit. They store well in the fridge and are good to eat at any time of day. Definitely one for the whole family.

Serves 2

Ingredients

  • 1 tsp Lucy Bee coconut oil
  • 1 x 400g tin/11/3 cups cannellini beans, drained and rinsed
  • 1 x 400g tin/2 cups chopped tomatoes
  • 1 tsp maple syrup
  • 1 tsp paprika
  • Himalayan salt and ground black pepper

Method

  1. Heat the coconut oil in a frying pan, add the cannellini beans and stir, then add the tomatoes, maple syrup and paprika. Bring to the boil, stirring frequently, then turn the heat down and simmer for a further 5 minutes, still stirring frequently. Add salt and pepper to taste.

Tips and notes

These can be eaten hot or cold.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.

Lucy with the coconut oil that began the family business

The people behind Lucy Bee

Good food, made at home

Lucy & the family
A family story, rooted in gluten-free cooking

Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.

These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.

Read our family story