How is the sugar content of baked beans spread across the contents of the tin? I suspect the sugar is mostly contained in the sauce but would like to have this confirmed. If I were to wash the beans in a colander, then add my fructose free tomato sauce, would this allow me to feed my occasional requirement for a baked beans toasted, fructose free jaffle?

David F.

PS. How's this for naughty? David's chocolate ice cream recipe (from the book). Substitute the milk with Bailey's Irish Cream and add three teaspoons of instant coffee dissolved is a tiny amount of hot water. Just before the mix sets, add a handful of cracked macadamia nuts. I know there is sugar in Bailey's but as an adult dessert especially for Christmas it was wonderful with a sliced banana and a squirt of fresh whipped cream to make a Choc-mocha-macca delight!

I love making things from scratch and doing it myself and I found a lovely recipe which I adapted for baked beans:

Ingredients
2 tsp olive oil
3 bacons rashers, coarsley chopped
1 small brown onion, finely chopped (I used half a medium onion)
250mls passata sauce
125mls water
1 tbs glucose syrup
1 tsp paprika
400g can canellini beans(found a really nice Bio Nature Organic Canellini beansand only for $1.45 a tin)
2 tbs chopped fresh continental parsley

Method
Heat oil in a fry pan over medium heat, add bacon and onion and cook until onion is soft and bacon is crisp.
Add paprika, stir then add passata sauce and glucose syrup.  Simmer for 5 minutes until slightly thickened.  Stir in beans and cook for a further 3 minutes until heated.  Stir through parsley, salt and pepper to taste.

You don't need much and I had mine with a slice of toast and a scambled egg and it was lovely!