Every time you open a tin of Bake Beans for your family you are opening a can of beans and processed sugar. This recipe is so easy, cheap and so healthy.
Cannelloni beans - Omega 3 and 4, Vitamin K, E, B6, Calcium, Iron, Magnesium, Phosphorus, Zinc, Copper, Manganese, Selenium and more.
Buy your beans dried. Place them in a large bowl, fill well above the beans with fresh water. Leave over night. Next day, drain, place in a pot and cover with water. Bring to the boil then simmer for 90 mins until tender. Now you can use them or place them in a bag, and into the freezer for when you want them.
Ok - you can buy them in a tin. But it is not as cheap as buying dried.
Baked Bean Recipe
6 cups cooked cannelloni or navy beans
1 onion - finely chopped
1 handful of fresh thyme or 1 tsp dried
800 grm tomato puree
2 cups water
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp allspice
1/4 tsp paprika
1/2 tsp mustard powder
1 tsp Himalayan salt
4 tbsp apple cider vinegar
5 tbsp honey or 1 cup dates
Method
1 - Cook onion in oil on low with the lid on, until soft.
2 - Add all the rest of the ingredients. Bring to the boil and then turn it down to a simmer with the lid off. Cook for 40 mins or overnight in a slow cooker on low. The longer these are cooked the better they are.
Taste and season.
How's this for a breakfast or a Friday night dinner. Using a large muffin tray (line with greased proof paper), place a tortilla (gluten free or plain flour) in each hole, spoon in your home-made baked beans, and drop in a raw organic egg on top, season and bake in the oven, 180 c, until the egg has set to how you like it. (Runny yolk for me).
