Another tasty and simple breakfast, lunch or dinner. Make a double batch to enjoy throughout the week. Serves a family of 4, plus leftovers.
PrintEasy Baked Beans
If you are a savoury breakfast lover, this is for you. Significantly more gut healthy vs the traditional eggs and bacon and will help you live to 100!
- Prep Time: 10-15 minutes
- Cook Time: 20 minutes
- Total Time: 30-35 minutes
- Yield: 4 serves 1x
- Category: Breakfast, Lunch & Dinner
- Method: Large heavy based saucepan
- Cuisine: lunch or dinner, Vegan breakfast
Ingredients
·        1 red onion, chopped
·        2-3 cloves garlic, minced
·        ½-1 tsp smoked paprika
·        Pinch of chili flakes (omit if your family doesn’t like spice)
·        2 tbsp tomato paste
·     1-2 420g cans chopped tomatoes, depending on how much sauce you enjoy
·        2 420g can salt free cannellini beans, drained, and rinsed
·        1 tbsp maple syrup
·        1 tbsp salt-reduce tamari or soy sauce
·        Ground black pepper to taste
·        Juice of half a small lemon
·        Chopped parsley and/or coriander to serve
Instructions
Heat a large saucepan on medium-high heat, then add chopped onions. Add a dash of water to prevent the onions from sticking and continue to do so when the water evaporates. Cook for 3-4 minutes. Turn the heat back to medium and add the minced garlic followed by the smoked paprika, chili flakes, tomato paste, chopped tomatoes and beans.
Turn the heat to low-medium, cover the saucepan and allow to simmer for 15-20 minutes. Once cooked, add the maple syrup, , pepper, and juice of half a lemon. Stir to combine and cook for a further 5 minutes.
Spoon the baked beans into bowls and serve topped with chopped parsley and/or coriander and sourdough toast with avocado. Â Leftovers will keep for 3-4 days in the fridge.
