These beans are not your ordinary baked beans! They’re packed with flavor – including herbs, garlic, and lots of rich tomato sauce. Beans are full of protein, so they make for a filling breakfast or lunch that will energize you for the rest of the day. Plus, there are lots of veggies hidden in the sauce, so it’s a good way of meeting your daily vegetable quota if you or your kids are picky. Serve up these beans on toast, over potatoes, or whatever you like!

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Baked Beans, Two Ways [Vegan, Gluten-Free]

Serves

2

Cooking Time

20

Ingredients

  • 1 can butter beans/cannellini beans
  • 1/2 can tomatoes
  • 2 tablespoons tomato purée
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon mixed dried herbs
  • 1 teaspoon chili powder (optional)
  • 3 cloves of garlic
  • 2 carrots
  • 1 yellow pepper
  • Salt and pepper, to taste
  • Fresh herbs or dukkah for garnish (optional)
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Preparation

  1. Dice the garlic, carrots, and pepper as small as possible.
  2. Heat the saucepan and firstly fry off the garlic for a couple of minutes, then add in the rest. Cover with a little bit of water, place the lid on, and simmer on medium for 5 minutes.
  3. Add in the chili, herbs, and canned tomatoes. Then, cover and cook for another 5 minutes.
  4. Add in the beans, balsamic, and tomato puree. Allow the sauce to thicken up for 5 minutes. Once the carrots are soft ladle the baked beans onto your toast/potatoes.

Notes

Total Calories: 588 | Total Carbs: 116 g | Total Fat: 0 g | Total Protein: 34 g | Total Sodium: 2118 g | Total Sugar: 28 g Per Serving: Calories: 294 | Carbs: 58 g | Fat: 0 g | Protein: 17 g | Sodium: 1059 mg | Sugar: 14 g Calculation not including potatoes, toast, dukkah, or salt to taste.



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