crazyrawlife
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homemade baked beans
I don’t eat a lot of beans but find that a hangover can be addressed in a healthy but satisfying way with a breakfast of baked beans! As much as I love Heinz tins I decided to experiment with homemade ones while I was in-between jobs and had loads of time on my hands. Mission accomplished – they were delish! Problem is that the standard has now been set so today I started freezing large batches to meet expectations going forward as it’s really easy to double this recipe and fill up small freezable containers or bags to grab in a hurry. It’s not that they’re hard to make, but if you use dried beans (which helps with digestion), it takes a while.
Ingredients
- 450g bag of dried berlotti beans, soaked in room temperature water overnight or boiled briefly and let to sit for 2-4 hours
- Olive oil
- 1-2 cloves garlic, crushed
- 1 large brown/yellow onion, chunky diced
- 1 punnet grape tomatoes, diced
- 400g jar chopped tomatoes
- Splash red wine (optional)
- Mixed herbs
- Cayenne pepper (optional but highly recommended!)
- Smoked paprika
- Sea salt and pepper
Instructions
- After soaking and rinsing the beans, boil them in a lot of water until soft and drain
- Heat a tablespoon of oil in a large pot (I use the ones I soak / cook the beans in so I know they fit!)
- Cook onion until soft and brown
- Add crushed garlic and cook briefly
- Add all tomatoes and bring to simmer
- In a small pan, cook off wine and add to the tomatoes
- Season with mixed herbs, cayenne pepper, paprika, sea salt and pepper to taste
Add to the nourishing breakfast cook-up mix when you need a little something extra, or serve alone with your favourite gluten-free bread.
xx
Guide: vegan | whole food, plant based | gluten-free | nut-free | sweetener-free | soy-free
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I will be making this as the weather begins to cool. Thank you!!