Homemade Baked Beans (THM E)
Breakfast, Lunch or Tea!
Equipment
- Skillet
Ingredients
- 1 tbsp ghee, olive oil or coconut oil
- 1 medium red onion - diced
- 4 cloves garlic - sliced
- 1 handful oregano or basil - most fresh herbs work well here
- 1 litre chicken stock - vegetable stock works well here too
- 170 gram tomato paste
- 2 tins cannellini beans
- 1 handful cherry tomatoes or tomatoes - chopped
- 1 doonk pre stevia extract - optional
- dried herbs - for garnishing
- 0.5 tspn salt - to taste
- pepper - to taste
- paprika - to taste
- Mingle Smokey Seasoning - to taste
Instructions
- Heat oil in skillet or saucepan. Add the red onion and garlic and gently saute for 7 minutes
- Add the spices and cook for 30 seconds - 1 minute.
- Add remaining ingredients - stock, herbs, tomato paste and beans. Bring to a gentle boil.
- Reduce the heat to a low simmer for about 30 minutes. Do not cover. The liquid will reduce by half so the sauce should be nice and thick.
- Season with salt and pepper. Adjust seasonings as desired.
- Garnish with fresh herbs. Serve on toast.
Note
- Beans will keep for up to 1 week in a airtight container in the fridge.
Notes
Mingle seasonings are an Australian range of herbs and spices that contain no added sugar, vegetable oils, colours or numbers. Good value for money and delicious! They can be purchased from Coles supermarkets or from the Mingle website.
For those who like more protein than this dish offers, pair it with some baked white fish, like a Barramundi fillet which will still be in E mode.
As written, this recipe is a THM E meal. To make it a Crossover, simply add some butter or grated cheese to each bowl.