Small batch stovetop baked beans that take just 10 minutes to make! High in fibre and protein, this is a healthy and easy dinner for two.
I’m starting to get that itch to buy a house. Figures I would want to buy a house now, when the housing market is absolutely redonkulous. Seriously, I was on a bike ride in my hometown Burlington (we want to move back there eventually), and an average-looking bungalow was going for a million dollars. A freaking million! We’re doomed.
Luckily we’re not planning on moving back to Burlington quite yet, so buying a house is on hold for now. But man, could we ever use the extra space. And by “we” I mostly mean “me”. My side of the closet? Stuffed full. My cookbook shelf? Overflowing. Our freezer? Jam packed.
So when I was craving baked beans last month (whoops, it’s taken me a while to get around to posting this), I didn’t want to make my standard recipe because the leftovers wouldn’t even fit in our freezer right now. But I also didn’t want to turn on the oven for 3 hours to just make a small batch. Enter my idea to make small batch stovetop baked beans that is the perfect size to serve just two people. And better yet, you can make it in just 10 minutes!
So until we get a house with room for a deep freezer (and a Wolf gas range, two ovens, and while we’re at it, a walk-in closet too), I’ll be enjoying these easy small batch stovetop baked beans without having to worry about storing leftovers.
What are your favourite small batch recipes? What’s on your dream house wishlist?
Small Batch Stovetop Baked Beans
- 4 tbsp tomato sauce
- 1 tbsp blackstrap molasses
- ¼ tsp Dijon mustard
- ½ tsp Worcestershire sauce*
- ½ tsp maple syrup
- 15 oz can navy beans (no salt added), drained and rinsed
- ⅛ tsp salt
- In a small pot combine the tomato sauce, molasses, Dijon mustard, Worcestershire sauce, and maple syrup.
- When the mixture starts bubbling, add the drained beans and reduce the heat to low. Cook, stirring often for 5 minutes, or until thickened. Season with salt and add more to taste.
*Use vegan and/or gluten free Worcestershire sauce if needed
The best homemade hummus with canned chickpeas! SO easy to make with just 6 ingredients and ready to devour in under 10 minutes!
This is my first post as a 27 year old! As John likes to point out, I’m officially in my late 20s (aka. old). And I never fail to remind him that he’s 2 years older than me and always will be.
This past week has been full of birthday celebrations including dinner at Wildcraft with my parents and John, a night out at Radius in Hamilton with friends where I had the Bailey’s martini of my dreams, an amazing birthday present, and lunch with my extended family on a beautiful sunny afternoon in my parents’ backyard.
The tradition for celebrations with my family is that the birthday honouree gets to choose the menu and their choice of birthday cake. I’ve been having crazy cravings for Mediterranean food lately so I spent the morning in the kitchen with my mom whipping up tabbouleh, Greek salad, souvlaki, falafels, and of course hummus.
Heck, you could just give me a bowl of hummus with fresh pita for dipping, and I’d be happy with just that! Especially now that I’ve finally come up with a homemade hummus recipe I love after years and years of tweaking. Now, let me preface this by saying that if you want the best homemade hummus of your life, you’ve got to use dried chickpeas. But I’ll be the first to admit that I’m lazy and straight up don’t have the time to babysit a boiling pot of chickpeas for 1.5 hours. So enter canned beans. With a few tips, they can be a totally acceptable substitute to dried!
Tips for the best homemade hummus with canned chickpeas
- Combine the garlic with lemon juice first because this helps to soften the sharp flavour of the garlic.
- Blend the tahini with the garlic and lemon juice before adding chickpeas. I swear this helps make the hummus so much smoother!
- Another tip for smoother hummus is to actually boil your canned chickpeas (rinse and drain them first) in water for 10-30 minutes. This helps to soften them so that they blend up way easier.
- For the creamiest, smoothest hummus of your life, remove the skins on the chickpeas. I know, I know – it’s crazy tedious so I often skip this step, but when I invest the time to do it, it’s always worth it.
- Don’t use olive oil to thin out your hummus – I find this weighs it down. Instead I add about 3-4 tbsp of olive oil per 2 cups of cooked chickpeas and good old water to thin it out.
Homemade Hummus with Canned Chickpeas
- ⅓ cup lemon juice (from about 2 lemons)
- 2 small cloves garlic
- ¼ cup tahini
- 19-oz can (about 2 cups) chickpeas, rinsed and drained*
- 4 tbsp extra virgin olive oil
- ¼ cup water, or more to thin
- ½ tsp kosher salt
- Combine the lemon juice and garlic in the bowl of your food processor and let sit for a few minutes.
- Add the tahini and process until the mixture is smooth.
- Add the chickpeas and run the food processor as you drizzle in the olive oil. Scrape down the sides of the food processor and then run it while adding the water until it reaches your desired consistency.
- Season to taste with salt.
*I like to use chickpeas canned with salt. Feel free to use a salt free version to cut down on sodium
Alternative recipe name: new apartment buckwheat lentil salad. Because this was the first thing I made in our new apartment! Which I’m smitten with, by the way. It has granite countertops, a patio, and in-suite laundry machines, which is quite possibly my favourite feature. I can actually do laundry whenever I want! Okay, yeah… that novelty is probably going to wear off quickly. But not the granite countertops – I will forever love those.
Anyways, the day after we moved was Canada Day and everything was closed. So we were nearly doomed to living off of eggs and toast for the rest of the day, but then I found out about Herrle’s Market – a farm market just outside of Waterloo that happened to be open that day!
I went a little vegetable happy while shopping and came out with nearly half the market. Including asparagus, which I used to hate but am now maybekindofsortof warming up to. I have JZ’s mom and dad to thank for that. I was over for dinner at their place last year when we got on the topic of vegetables and I told his dad: “I actually don’t hate any vegetables – except for asparagus”… Guess what we were having with our dinner that night? Oops, major dinner guest fail.
But, as it turns out, I actually liked it that night. They prepared it with olive oil, garlic, and Parmesan, which I’ve replicated at least three or four times already this spring. But this time instead of making it on its own as a side dish, I decided to add it to a buckwheat lentil salad to make an easy farmers market lunch. The buckwheat’s nutty flavour is a great pairing for the earthy flavours in this salad, which get brightened up by the lemon vinaigrette. And of course I finished it off with some Parmesan – the real secret to making vegetables taste good. So if you think you don’t like asparagus, try this dish – you might be surprised!
Asparagus and Cremini Buckwheat Lentil Salad
- ¾ cup dry buckwheat groats
- ⅔ cup dry French lentils
- ½ lb cremini mushrooms, sliced
- 1 lb asparagus
- 1 clove garlic
- 3 tbsp olive oil, divided
- Juice of ½ lemon (~3 tbsp)
- ½ tsp Dijon
- ½ cup shredded Parmesan
- Preheat your oven to 400F.
- Cook your buckwheat and lentils according to their packages' directions and set aside when done.
- Meanwhile, snap off the woody stems of your asparagus and toss them in a square baking dish with 1 minced clove of garlic, 1 tbsp olive oil, and salt. Place in the heated oven and roast for about 15-20 minutes, taking them out midway through to toss. Once they are done roasting, remove from the oven and cut into 1 inch pieces.
- Then heat up ½ tbsp olive oil in a pan. When it is heated, add half the sliced mushrooms and a pinch of salt. Saute until they are nicely browned. Then add another ½ tbsp oil and saute the other half of the mushrooms. Set them aside.
- In a large bowl combine the cooked buckwheat and lentils, asparagus (make sure any garlic and oil in the dish is added to the bowl too), and mushrooms. Add the last tbsp of oil, lemon juice, Dijon, and shredded Parmesan. Stir to combine and taste, then add salt as needed.
Are there any vegetables you don’t like?