Baked Beans
This recipe is an attempt at recreating a school cafeteria classic. Nothing says childhood quite like baked beans on toast. As it turns out, the canned variety is loaded with sugar and a whole host of unnecessary ingredients. I’ve never been a fan of superfluous sweetener, so decided to try recreating this old favourite without any at all. Navy beans are a great source of fibre and important nutrients, and will provide you with the energy needed to kickstart your day.
Serves 10
INGREDIENTS
3 Cups Dry Navy Beans
Olive Oil for Frying
1 Yellow Onion
1 Bell Pepper
2 Cups Vegetable Broth
2 tbsp Dijon
½ Cup Tomato Paste
2 tbsp Apple Cider Vinegar
Paprika, Cumin, Salt and Pepper
INSTRUCTIONS
Cover beans with enough water to allow them to triple in size, and soak overnight.
Drain and rinse before adding to a stock pot and covering with fresh water.
Bring to a boil, then simmer with the lid slightly askew for 30–60 minutes.
Meanwhile, start making the sauce. Begin by heating some olive oil in a saucepan.
Chop your onion and add to the pot, I like to season at this stage to really saturate the onion in flavour.
Finely chop your bell pepper and toss with the softened onions.
Pour in the remaining ingredients and simmer for 20 minutes. The longer it cooks, the tastier it will be!
Finally add your cooked beans and give them 10 minutes to soak in the sauce before serving.
