Recipes

Homemade Baked Beans

Baked beans, veg and egg

Love Baked Beans but don’t want the added sugars and ‘stuff’ that goes into tinned Baked beans? then look no further.  I’d highly recommend that you make extra.  I had these with a simple mix of sautéed silverbeat, onions & garlic topped with a poached egg…very yum indeed.

This recipe can be found on Pg. 68. in my book – Go Clean & Lean with Carie

400g. tin tomatoes – chopped or use fresh
400g. tin cannellini or butter beans *
1 sm. red onion – finely chopped
1 clove garlic- minced
1/2 tbsp. olive oil
1 tbsp. Worcestershire sauce
1 tbsp. wholegrain or dijon mustard
1/2 tbsp. molasses or maple syrup (organic)
salt and freshly cracked pepper to taste
Saute the onions and garlic in the olive oil until soft, add all the remaining ingredients and bring to a gentle boil then reduce to a simmer.

Cook for approx. 20-15 mins.

Note• Ensure you drain and rinse the beans well prior to using. Mix the bean varieties if you like a combination of textures. White navy beans also work well.

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