A healthy baked beans recipe that is vegan, plant based, dairy free, gluten free and refined sugar free. This recipe is high in protein, complex carbohydrates and fibre, making it the perfect healthy breakfast recipe.
2tinscannelini beansor other white beans, drained and rinsed, each tin 400 grams.
680gramspassatta
2teaspoonsapple cider vinegar
2tablespoonspure maple syrup
½teaspoonsea salt or to taste
½cupchicken stock
Instructions
Place the frypan on the stove top and bring to medium heat. Add the extra virgin olive oil and once heated add in the garlic. Sauté until garlic is golden and fragrant.
4 tablespoons olive oil, 4 cloves garlic
Add in passatta, smoked paprika, onion powder, dijon mustard, apple cider vinegar, chicken stock, sea salt and maple syrup. Give the sauce a good stir to combine. Simmer for about 5 minutes.
1 tablespoon dijon mustard, 2 teaspoon smoked paprika, 1 teaspoon onion powder, 680 grams passatta, 2 teaspoons apple cider vinegar, 2 tablespoons pure maple syrup, ½ cup chicken stock, ½ teaspoon sea salt
Add cannelini beans to tomato mixture and stir to evenly coat. Simmer for another 5 minutes or until the sauce is beginning to slightly thicken. Taste and add extra salt if desired.
2 tins cannelini beans
Serve warm.
Notes
Storage
Store baked beans in an airtight container in the fridge for up to 4 days and in the freezer for 2-3 months.