Recipes

Rhiannon’s home made baked beans

24/08/2018 |

These nutritious home made baked beans can be served with any combination of toast, eggs, sausages, cheese, avocado … or just deliciously on their own. Beans freeze well and will keep for a few days in the fridge, unless you eat them first (which you probably will). Yum!

This recipe can also be cooked low and slow for a few hours with dried beans, or for a quick fix substitute dry beans for 2 x 400g tins of your favourite beans and simply heat all ingredients until cooked through – about 15 minutes and its ready to eat!

Here’s the recipe from Rhiannon Hardingham, FGHG naturopath and natural fertility expert. She is an exercise enthusiast, an inspired wholesome food cook and a proponent of achieving the best of health in all aspects of life! Enjoy!

 

Ingredients

200g dried beans (cannellini, navy and black beans are my favourites)

2-3 tablespoons of extra virgin olive oil

1 large brown onion, chopped

2 garlic cloves, chopped

1-2 dried or fresh chillis, chopped (optional)

2 cm fresh ginger, grated (optional)

1 small carrot, finely chopped

1 stick of celery, finely chopped

2 large tomatoes, roughly chopped

400 gram bottle of tomato passata or puree

2 tablespoons tomato paste

1 tablespoon of honey

2 fresh bay leaves

1 handful of freshly chopped parsley

Sea salt and freshly cracked black pepper to taste

 

Soak dry beans in plenty of filtered water overnight (if you use 2 x 400g cans of your favourite beans there is no need to soak!)

Heat olive oil in a large fry pan or heavy based pot and gently cook onion until translucent and tender.

Add garlic, chilli, ginger, carrot and celery, continuing to cook for another 5 minutes until mixture is gently browned and caramelised.

Stir in fresh tomatoes, passata and paste, and cook for another 5 minutes.

Rinse the beans and add to the tomato mixture with honey and bay leaves, along with enough water to cover.

Gently cook over low heat adding more water as you go if required.

Stir occasionally and cook for approximately 2 hours until beans are tender. (15 minutes if using canned beans!) 🙂

Season to taste with salt and pepper and stir through parsley.

Serves 4-6

This recipe and many more delicious recipes can be found in the e-book, The Breakfast Project – a collection of nutritious recipes to change the way you eat. Learn more about The Breakfast Project.

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