Tinned baked beans can contain around 15g sugar per serving. Try this delicious sugar-free version. Double the recipe if you want to have some for later in the week (a lazy Sunday night dinner) served with a salad and a bowl of guacamole. Also good for putting in a flask for a healthy meal for shift workers.
INGREDIENTS (Makes 2 large portions or serves 4 as a side)
1 teaspoon olive oil
1 onion/leek, sliced
3 cloves garlic, crushed
1 can tomatoes or 400g pasatta
1 teaspoon each of paprika, cinnamon and ground cumin
1 teaspoon balsamic vinegar (no added sugar)
A large handful of spinach, finely chopped
1 can of beans (cannellini, haricot or kidney), drained and rinsed
Salt and pepper
Small handful chopped Italian parsley
Gently saute the onion or leek in the olive oil until softened. Add crushed garlic and cook, stirring for another minute being careful not to burn the garlic.
Add tomatoes (if using whole tomatoes I like to break them up a bit with a potato masher) and spices and mix well, stirring for another minute. Add the beans and let simmer for 5 minutes. Turn off the head and add the chopped spinach.
Season with salt and pepper and top with chopped parsley. Delicious served with eggs, 1/2 an avocado and some vegetables for a nice hearty breakfast.
Categorised: Breakfast, Dairy Free, Gluten Free, Main Meal, Vegan, Vegetarian
Tagged: Shift Workers