No, I didn't cook these 'nude'.
Nor did I eat them 'naked'.
These are nude baked beans because they have no processed ingredients in them.
They're easy, healthy, and delicious, and so much lighter in taste and texture than their canned counterparts.
Start this a day ahead of when you'll need it, to give you time to prepare the beans.
1/2 cup dry cannellini beans, soaked and cooked to soften (I used red kidney beans for the batch in my photo...any are fine really)
2 tomatoes, chopped
1 onion, peeled and diced
2 stalks celery, sliced down the middle and chopped
2 cloves garlic, minced
1 beef stock cube
1/2 cup water
1 dessertspoon cornflour
1 tablespoon oil
Add the oil to a pan over a medium high heat, and fry the onion till translucent.
Add the tomato, garlic, and celery and fry until softened, about 4 minutes. Stir often.
Add the crumbled beef stock cube and stir well to combine.
Mix the water and the cornflour and add to the pan. Stir until it all thickens. Add a little more water if required to create a smooth sauce.
Serve on toast, over rice or pasta or as a topping for baked potato, potato nests, hash browns or baked capsicums.