I don’t know about you, but baked beans used to be a go-to for me but then all of a sudden BAM! when I opened a tin of baked beans, they tasted waaayyy too sweet and it has put me right off tinned baked beans.I never used to taste the sugar before. Isn’t it funny how your taste buds change?
Probably not such a bad thing…
But, have you ever had a delicious baked beans, and served it with avocado and black pepper. Heaven!
This is my recipe for 5 minute baked beans. Really simple and quick, but not syrupy and sweet.
What I love about beans is that they’re a protein source AND a veggie, so it is like you’re
killing two birds with one stone (ewww, who came up with that saying!)… it’s like you’re getting more bang for your buck!
I think I mentioned a few weeks back that I’ve been struggling some mornings to stick to just fruit or juices (not every morning, but some), and sometimes in this weather you just want something warm and filling. I made a batch of this, and it is just in the fridge. I had it yesterday morning for breakfast, and today for lunch with some grilled polenta.
- 1 tin (400g) four bean mix, drained and rinsed
- 1 tin tomatoes (I used the Ardmona brand that is a combo of tomatoes and paste)
- 2 teaspoons apple cider vinegar
- 2 Tablespoons parsley
- 1 shallot, chopped
- 1 clove garlic, chopped
- Dash of olive oil
- Salt and pepper to taste
- Turn on your frypan and lightly fry your onions and then a few moments later, your garlic too. Add your tinned tomatoes, ACV, beans and parsley and stir for a few minutes until the mixture is hot and cooked. Season with salt and pepper and serve.
Serve with grilled polenta, toast or just on its own!
What are you rocking for breakfast at the moment?