Baked beans in a can can be so sugary and salty so I always make them myself. They take no time at all and you can cook them with new veggies each time to keep your taste buds guessing. I whole heartedly believe in rustic cooking and never bother with removing the skins from tomatoes. You can add this step to the recipe if you like.

As winter comes to an end fennel is in abundance in my local greengrocer. In fact, I have sweet potato and fennel soup bubbling away in the soup maker as I write this. Looking forward to lunch already.

Home Made Baked Beans

1 teaspoon coconut oil
1/2 head fennel
1 clove garlic
6 medium tomatoes
400g cooked white beans
1 handful fresh parsley leaves
salt and pepper

Finely slice the fennel with your mandolin slicer and saute in a heavy pan with the coconut oil over a medium heat for 5 minutes.
Add the finely chopped garlic and saute for a further 2 minutes.
Roughly chop the tomatoes and add to the pan, stirring a few times.
Cover with a lid and allow to simmer over a low heat for 10 minutes.
Add the washed and drained beans and stir gently.
Allow to simmer for a further 5 minutes or until the beans have warmed through.
Season with salt and pepper and stir through freshly chopped parsley.
Serve with a lemon wedge.